The grape variety Trebbiano

Trebbiano is one of Italy's most widely cultivated white grape varieties, celebrated for its versatility and refreshing character. Its aromatic profile is subtle yet elegant, displaying delicate notes of green apple, lemon zest, white flowers, and occasionally a hint of almond. On the palate, Trebbiano typically offers high acidity, a light to medium body, and crisp flavours of citrus, pear, and melon. The finish is clean and invigorating, making it particularly suitable for creating vibrant, youthful wines.

The principal regions for Trebbiano cultivation include central and northern Italy, with notable presence in Abruzzo, Tuscany, and Umbria. Beyond Italy, it is also grown in France (under the name Ugni Blanc), as well as Australia and South America.

Trebbiano is primarily vinified as a dry white wine, but it also forms the backbone of blends and is a fundamental component in brandy production, particularly Cognac. Typical styles range from fresh, unoaked wines to more structured, subtly textured examples when aged on lees.

Recommended food pairings include seafood, shellfish, grilled white fish, light salads, and soft cheeses. Its crisp acidity also complements Mediterranean dishes featuring olive oil, herbs, and citrus, ensuring a harmonious dining experience.