Trebbiano

Trebbiano (pronounced treb-ee-ah-noe) is Italy’s most widely cultivated white wine grape, prized for its productivity and versatility. Known for its fresh acidity, the grape makes deliciously dry, very easy-going single-varietal wines and is used in fortified wine production.

The most common variety of Trebbiano is Trebbiano Toscano, from the Tuscany region. Wines from here are incredibly dry with delicate, juicy fruit flavours and blossom aromas.

In Italy, winemaking with Trebbiano grapes dates back to Roman times when it was known as ‘Vitis Apiana’, referring to its attractiveness to bees (‘api’ in Latin). Today, Trebbiano thrives in several Italian regions, including Abruzzo, Lazio, Umbria and Tuscany. It’s one of the main components in various DOC wines and a fundamental grape in balsamic vinegar production in Modena and Reggio Emilia.

In France, Trebbiano is known as ‘Ugni Blanc’ and holds the impressive crown of the most planted white variety. Here, it’s primarily used to produce Cognac and Armagnac. 

Trebbiano wines are also found in Australia, Argentina and Portugal, where its high acidity makes it a popular blending wine.

Trebbiano Toscano is a light, crisp, fresh white wine with a medium-light body and subtle flavours. Expect subtle notes of citrus, green apple and a hint of almond. Some examples may exhibit floral and mineral undertones, particularly when the grapes are grown on clay or limestone soils. With excellent resistance to vine and grape diseases, Trebbiano is a high-yielding grape variety, making it a practical choice for distillation, requiring a large volume of wine. Trebbiano Toscano is a key ingredient in the production of brandy, specifically Cognac and Armagnac. The high acidity of Trebbiano helps keep the wine stable and fresh before the distillation process begins, and the neutral flavour of Trebbiano allows the distillation process and subsequent ageing in oak barrels to influence the spirit’s final taste significantly.

Other popular Trebbiano varieties include Trebbiano d'Abruzzo and Trebbiano di Spagna. Trebbiano d’Abruzzo is the most important white grape grown in the Trebbiano d’Abruzzo DOC. The pale straw-coloured wines from this region are characterised by their delicate floral and peach aromas and minerality.

Trebbiano di Spagna is found in vineyards on the hills near Modena. Winemakers here in the Emilia-Romagna region make deliciously juicy, fruity white wines.

Although not a wine, Trebbiano di Spagna also produces another Italian staple – balsamic vinegar. The grape juice is reduced to produce a thick syrup, which is then fermented and slowly aged in barrels along with other ingredients to make dense, sweet balsamic vinegar with concentrated flavours.

Trebbiano wines are known for being fresh and sharp with slight citrus fruit flavours and the tart taste of green apples.

Some Trebbiano wines also have a slight nutty taste that can remind you of almonds. This nutty flavour helps balance out the fruitiness of the wine. You may also pick up a hint of floweriness in some Trebbiano wines that smell like fresh blossoms.

Trebbiano grapes can take on the taste of the ground they’re grown in. The wine might have a stony taste if the grapes are grown in clay or limestone soil – this extra flavour makes the wine more interesting and enjoyable to drink.

If you prefer a lean, zesty wine with pronounced acidity and a light body, consider choosing a Trebbiano from the cooler regions of Italy. Trebbiano Toscano, for instance, often produces crisp, lively wines that can be enjoyed young.

However, if you prefer a more approachable style with a fuller body, softer acidity, and more complex flavours, explore Trebbiano from warmer regions or those that have been aged in oak. Trebbiano d'Abruzzo, from the warm region of Abruzzo, often offers a richer, more nuanced expression of the grape.

Trebbiano’s high acidity and easy-going flavours make it exceptionally food-friendly. It pairs well with light chicken dishes and seafood. It also complements vegetarian dishes and works admirably with difficult-to-pair vegetables such as asparagus and artichokes.

Trebbiano is a fantastic choice to partner with Italian aged cheeses, such as Grand Padano and Pecorino Romano, so it’s an excellent companion to pasta dishes such as Cacio e Pepe. The wine’s sharp acidity works wonderfully to balance out the creamy richness of a cheesy pasta dish.

Discover more tasty food and wine pairing tips. 

Like most white wines, Trebbiano should be served chilled, typically between 7-10°C. This cool temperature helps to enhance the wine’s fresh fruit flavours and vibrant acidity.

Serve your Trebbiano in a standard white wine glass with a smaller bowl and higher sides. This design helps trap those light aromas and prevents too much oxygen from mixing with the wine to muddle them.