The Trebbiano grape enjoys the title of "Italy's most commonly planted white grape" as its family accounts for around a third of all white wine in Italy. Mentioned in over 80 of Italy's DOCs, although in just six of its own, where Trebbiano makes varietal wines. The best-known version of this white grape is Trebbiano Toscano, which was previously one of the main ingridients in Chianti wines.
Trebbiano may have originated in the Eastern Mediterranean, and was known in Italy from Roman times. According to some theories it made its way to France as Ugni Blanc during the Pope’s retreat to Avignon in the XIV century.
This vigorous grape variety produces relatively light-structured wines where somewhat neutral favours lean towards the dry side with a crisp finish. The Greatest asset of Trebbiano is that it delivers extremely high yields while retaining a degree of acidity.
Significant acidity makes it important in France for the distilling of Cognac and Armagnac, where it is also known under the name Saint-Emilion; while in Tuscany in general and also on its coast complemented with Malvasia, it is used for the production of Vin Santo.
Probably the most known Trebbiano-based blends are Soave of Veneto and Orvieto of Umbria; the last one uses a local clone called Procanico. Procanico-named clones are also cultivated on Elba island and on the Marremma coast.
Trebbiano is also planted widely throughout the world and is known around the globe under other nicknames like Rossola in Corsica, Thalia in Portugal and Hermitage White in Australia.
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