Trebbiano is a white grape that is as ubiquitous as the wine produces. It's grown across the world, but predominantly in Italy, France and Australia and to a lesser extent in Argentina, Portugal and Bulgaria. Prized for its high yields, Trebbiano can grow just about anywhere, but its short growing season and shelf-life keep it off the wine lists in many vineyards. However, this small window for perfection makes Trebbiano man attractive option for wine connoisseurs.
Because Trebbiano thrives in many climates and conditions, it's also one of the oldest wines on record, with many historians tracing its origins back to Roman times. It experienced a resurgence in popularity in 13th- and 14th-century France — and again within the last century. Like a heavyweight champ, Trebbiano keeps bouncing back into the hearts of wine drinkers.
Most Trebbiano wineries come from Italy and France, specifically planted on hills in areas with hot days and cool nights. Trebbiano accounts for one-third of all wines produced in Italy, with the highest quality versions from Abruzzo. In France, Trebbiano grows along the Provencal coast and can also be known as Ugni Blanc or Saint Emilion.
Trebbiano is a refreshing, light-bodied and dry yet crisp wine with high acidity. Because of this acidity, many of these versatile grapes make their way to the cognac and brandy factories in France, but most Trebbiano brands select only the sweetest versions for their wines.
When you dive into a bottle of Trebbiano, you're hit by a light, citrus aroma that's pleasant, but not overwhelming. A fruity flavor bursts out of each class into your mouth, with a slight, nutty bitterness. The neutral flavor palate of Trebbiano makes it an exceptional table wine, perfect for light meals and hors d'oeuvres. If you can swing it, a bottle of Trebbiano and a cookout on a warm day or evening is the best way to enjoy it. That's straight from the Italian playbook.
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