Trebbiano

Trebbiano is a name applied to a wide range of white wine grape varieties originating in Italy. They mostly have large and loose bunches with thick berries and are rather neutral in taste. Trebbiano is almost grown in every region of the country. It is also known by a variety of other names, including Ugni Blanc in France. Despite its ubiquity and long history, Trebbiano is mostly known for producing simple and neutral white wines.

Trebbiano is a large, yellow-green grape with thick skin and a tendency to produce high yields. On its own, Trebbiano usually produces light-bodied wines with subtle aromas of apple, pear, and citrus. Its flavour profile is typically fresh with hints of white pepper and herbs.

Trebbiano is grown in almost every region of Italy, with the majority of plantings concentrated in the central and southern parts of the country. It is also grown in other countries, including France, Portugal, Australia, Argentina and the United States. Trebbiano is a vigorous variety that is relatively easy to grow and manage in the vineyard. It is well-suited to a variety of soils and climates and responds well to both traditional and modern winemaking techniques. The grape's neutral character and high acidity makes it ideal to be vinified as a simple table wine. In France it is mostly used for the production of Cognac, a grape destilat. Trebbiano is a versatile variety that can produce a range of different styles, depending on the region and winemaking techniques used. In Lazio, it is used to make Frascati, a light-bodied, fruity white wine. In the Marche, it is blended with Verdicchio to produce Verdicchio dei Castelli di Jesi, a crisp and mineral-driven white. In Abruzzo, it is used to produce "Trebbiano d'Abruzzo", a medium-bodied, food-friendly white. Trebbiano is a versatile variety that pairs well with a variety of different dishes. Its light body and subtle aromas make it a great choice for seafood and lighter pasta dishes. Its medium to high acidity makes it a great match for dishes with rich, creamy sauces.

DNA fingerprinting suggests that there are many different varieties of Trebbiano with distant or unproven relationships to other Trebbianos in the group.