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Trebbiano is an ancient grape type, grown as far back in time as in the Ancient Roman era, which has found its ideal terroir in Abruzzo. In 1972 the Trebbiano d’Abruzzo Controlled Designation of Origin was established for the territory comprising the provinces of Chieti, L’Aquila, Pescara and Teramo. The wine is obtained from Trebbiano d’Abruzzo and/or Trebbiano Toscano grapes, mixed with other grapes up to 15%. The vineyard are located at 500m maximum, or even 600m, if they are facing southwards.
Organoleptic properties
Trebbiano grapes have a late blooming and ripen in late September. It has a remarkable vigour and yield, that must be restrained in order to preserve the quality of the harvest. It is best grown in argillo-calcareous soil. It has a hay-yellow colour. To the nose, it is flowery and fruity, with an almond finish. If grown at low altitudes, the grapes can give wines with a high aromatic concentration and adequate alcohol content, structure and complexity.
Food pairings
Trebbiano d’Abruzzo PDO is best served at 8-10°C. It pairs marvellously with seafood pasta and risotto, as well as with vegetable and legume soups. It also matches oven-baked and grilled fish, flavourful cheeses and, in the case of aged bottles, poultry.
