Trebbiano

Trebbiano is one of Italy’s most widely planted and versatile white grape varieties, known for producing wines that are crisp, refreshing, and often used in blends. Though it is most closely associated with central and southern Italy, particularly in regions like Tuscany, Lazio, and Umbria, Trebbiano is also grown in other parts of Europe and around the world. In Italy, it is used to produce a variety of wines, from light, dry whites to richer, sweeter styles, including the famed Vin Santo. Trebbiano’s ability to retain acidity while developing a delicate, neutral flavor profile makes it a staple in the production of both everyday wines and higher-end wines when carefully cultivated.

Viticulturally, Trebbiano is a hardy grape that thrives in a range of climates, particularly in warm, dry regions where it can produce high yields. One of its significant advantages is its resistance to disease and ability to adapt to different soils, making it a reliable choice for many winemakers. However, its high productivity can sometimes lead to wines lacking in complexity and flavor depth, especially when yields are not carefully controlled. Organoleptically, Trebbiano wines are typically light to medium-bodied with vibrant acidity and flavors of green apple, citrus, and pear. They are often characterized by a clean, neutral palate, with subtle floral or almond notes. Trebbiano is a great match for a variety of dishes, including seafood, salads, and light pastas, as well as an ideal wine for aperitifs due to its refreshing quality.