Trebbiano

Grape Vari­ety: Trebbiano

Geog­ra­phy: Mainly pro­duced in Italy.

Viti­cul­ture: The soil and warm cli­mate of Italy’s cen­tral wine grow­ing regions pro­vide ideal ter­roir for the Treb­biano grape.

Varietal/Blend: Occa­sion­ally blended with red wines because of its high nat­ural acidity.

Fla­vor & Char­ac­ter: Tends to pro­duce bland, vinous rather than fruity fla­vored wines.

Vini­fi­ca­tion: Usu­ally cool fer­mented in stain­less steel ves­sels. Matured in stain­less steel or old oak—in an attempt to add complexity.

Style: Crisp, fresh and clean style at its best, but largely respon­si­ble for the neu­tral bulk wines of Italy.

Body, Dry/Sweet: Dry and gen­er­ally neu­tral, sim­ple and one-dimensional. Can be hard on the palate.

Notes: Also known as Ugni Blanc.