General Description: Trebbiano is one of the most widely planted white grape varieties in Italy, known for its high yield and versatility. It is part of a large family of grapes that includes several distinct varieties, such as Trebbiano Toscano, Trebbiano Romagnolo, and others, each contributing differently to the wines produced. Trebbiano is also grown in France, where it is known as Ugni Blanc, playing a significant role in the production of Cognac and Armagnac. Wines made from Trebbiano are typically light-bodied, with high acidity, and are often characterised by their crisp, refreshing qualities, showcasing subtle fruit and floral notes.
Primary Flavours:
- Lemon
- Green apple
- Peach
- Herbal notes
- Almond (in some expressions)
Taste Profile:
- Sweet-Dry: Dry
- Body: Light body
- Tannins: N/A (as it is a white wine)
- Acidity: High
- ABV range: Typically between 10.5% to 12.5%
Handling: Trebbiano wines are best served chilled, at about 6°C to 8°C, to enhance their refreshing acidity and crisp fruit flavours. These wines are generally intended for early consumption, within a few years of their vintage, to maintain their vibrant freshness and aromatic profile.
Food Pairing Suggestions: The high acidity and light body of Trebbiano make it a versatile pairing for a wide range of dishes. It pairs well with light appetisers, seafood, and poultry, especially when accompanied by citrus or herb-based sauces. The wine’s crispness makes it a good match for salads and light pasta dishes, as well as fresh cheeses. Trebbiano’s refreshing quality also makes it suitable for pairing with dishes from Mediterranean cuisines, where olive oil, fresh vegetables, and seafood are prevalent.