Trebbiano


Australian Trebbiano wine regional and flavour profile

 

WHITE | LIGHT BODIED

Tastes and aromas

Flavours of lemon, rosemary, with minerally overtones

Mouthfeel

High acidity, light body

Drink now or later

Trebbiano is best drunk young, while the flavours are still crisp and fresh

Fun Facts

  • In Australia, Trebbiano is referred to as “White Hermitage”, and the variety came to Australia with James Busby in 1832.
  • Trebbiano is the second most widely planted grape in the world, and grows best in bright sunny hillsides with well-drained soils, warm-to-hot days and cool-to-cold nights.
  • It gives good yields, but makes undistinguished wine at best. It can be fresh and fruity, but does not keep long. Its high acidity makes it important in Cognac production.
  • Also known as Ugni Blanc, in particular in France, it has many other names reflecting a family of local subtypes, particularly in Italy and France
  • Trebbiano may have originated in the Eastern Mediterranean, and was known in Italy in Roman times.
  • An Italian study published in 2008 using DNA typing showed a close genetic relationship between Garganega on the one hand and Trebbiano and several other grape varieties on the other hand. It is therefore possible that Garganega is one of the parents of Trebbiano, however, since the parents of Garganega have not been identified, the exact nature of the relationship could not be conclusively established.

Regions

The major plantings are in New South Wales and South Australia, where it is mostly used for brandy and for blending with other grapes in table wine

Originating in central Italy, Trebbiano quickly spread throughout Europe and the rest of the world as empires and colonies were established, and is now one of the world’s most widely planted white grape varietals. Despite its widespread plantings, it is rarely given credit since it’s often a minor blending grape, or appearing as one its many aliases.

Food Pairings

Because of its high acidity, Trebbiano is best with simple food preparations such as poached white fish with a squeeze of lemon, or pastas and risottos with minimal ingredients.

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