Trebbiano (Trebbiano, Trebbiano Toscano) is one of the most popular white grape varieties in Italy. In France, it is known as Ugni Blanc. Despite its wide distribution, it may not be widely heard, as this variety is mainly used to make brandy and balsamic vinegar.
However, Trebbiano also exists. It is usually dry, light or medium-bodied, without tannins at all, but with high acidity. The strength of the drink is 11.5-13.5%. The bouquet has notes of white peach, lemon, green apple, wet pebbles, acacia, lavender and basil.
History
Apparently, the variety originated in the Eastern Mediterranean and has been known since Roman times. The first mentions in official sources date back to the XNUMXth century, and in France this grape turned out to be a century later – in the XNUMXth century.
DNA studies have shown that one of Trebbiano’s parents may be the Garganega variety.
The history of the name is not clear. The wine could get its name in honor of both the Trebbia valley (Trebbia), and any of the many villages with a similar name: Trebbo, Trebbio, Trebbiolo, etc.
Features
Trebbiano is not a single variety with a well-defined set of characteristics, it is more correct to speak of a family of varieties, and in each country or locality this grape will manifest itself in its own way.
Initially, Trebbiano is a rather vague wine, not very aromatic and structured. The only thing that distinguishes this variety from others is its bright acidity, which, firstly, gives the drink a unique charm, and secondly, allows you to experiment with taste through blending with other varieties or various production technologies.
Much also depends on the terretoire and density of planting vines.
Production regions
In Italy, this grape is grown in the following appellations:
- Trebbiano d’Abruzzo. Negion played a significant role in the revival of the variety, from the local Trebbiano a quality, structured, complex wine is obtained.
- Trebbiano Spoletino. Here they produce “strong middle peasants” – quite aromatic and full-bodied wines with a slightly bitter aftertaste, as if tonic was added to them.
- Trebbiano Giallo. Local Trebbiano advantage is used in blends.
- Trebbiano Romagnolo. The reputation of Trebbiano from this region has been tarnished by the mass production of low-quality wine.
Другие аппеласьоны: Trabbiano di Aprilia, Trebbiano de Arborea, Trebbiano di Capriano del Colle, Trebbiano di Romagna, Tebbiano Val Trabbia of the Piacentini hills, Trebbiano di Soave.
How to drink Trebbiano wine
Before serving, Trebbiano should be slightly cooled to 7-12 degrees, but the wine can be served immediately after uncorking the bottle, it does not need to “breathe”. A sealed bottle can sometimes be stored in a vinotheque for three to five years.
Hard cheeses, fruit, seafood, pasta, white pizza (no tomato sauce), chicken, and pesto are good snacks.
Interesting Facts
- Trebbiano Toscano is fresh and fruity, but is unlikely to ever fall into the category of “great” or even expensive wines. Ordinary table wine is made from this variety, which is not a shame to put on the table at dinner, but no one will keep such a bottle “for a special occasion”.
- Trebbiano Toscano and Ugni Blanc are the most famous, but not the only variety names. It can also be found under such names as Falanchina, Talia, White Hermitage, and others.
- In addition to Italy, the variety is grown in Argentina, Bulgaria, France, Portugal, the USA and Australia.
- In terms of organoleptic characteristics, Trebbiano is similar to young Chardonnay, but it is less dense.
- As already mentioned, the wine from this variety is pleasant, but inexpressive, however, Trebbiano is often added to blends in the manufacture of more expensive wines.