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Trebbiano Facts


  • Flavor Profile:
    Dry white wines with clean fruit and a slightly bitter finish
  • Food Pairings:
    Seafood, white meats
  • Recommended Growing Regions:
    Tuscany (Italy)

Recommended Wineries:

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Trebbiano

Known for its high yields, Trebbiano grows vigorously across Tuscany and elsewhere in Central Italy. Here, it's rare to find a white wine that isn't blended with some amount of Trebbiano. Traditionally, Trebbiano was one of two white varietals allowed in production of the red Chianti Classico, although blending of white wine grapes has since been banned. The grape also grows widely, and copiously, in Provence, where it is known as Ugni Blanc.

Usually, grapes known for high volume in the vineyards don't have a reputation for producing dynamic wines that are sought after in the international wine marketplace. Vines that generate loads of fruit tend to produce fruit that is lacking in concentration and intensity. Even the most modern vinification techniques will have limited effects on poorly concentrated grapes. Thus, we find it requires great care to find producers that are making Trebbiano worth consuming.

When the grape is well-grown, as it is by certain Tuscan producers, expect a pale white wine with crisp citric tones and refreshing, clean fruit flavors with an attractive almond-like bitter note in the finish. We like this wine as an apertif, and also enjoy it with grilled fish and white meats. Look for wines from Tenuta di Capezzana and Campriano.