Overview
Trebbiano is one of the most widely planted white wine grapes in Italy and is known for producing fresh, light-bodied wines with crisp acidity. The wines often show subtle citrus and apple flavors with a clean, refreshing finish. Trebbiano is frequently used in blends but can also produce simple, easy-drinking single-varietal wines.
Grape Origin
Trebbiano originated in Italy, where it has been cultivated for centuries and remains one of the country’s most widely grown grapes. It is grown across many Italian regions and is also known internationally under other names, including Ugni Blanc in France. The grape is valued for its high acidity and reliable yields.
Flavor Profile
Lemon
Green apple
Pear
White flowers
Almond
Fresh herbs
Mineral notes
Structure
Trebbiano is known for its crisp acidity and light body.
Sweetness: Dry
Body: Light
Acidity: Medium to High
Alcohol (ABV): Medium — typically 12.5%
Where it Grows
Wine Styles
Italian Trebbiano wines are typically light, crisp, and refreshing.
Blended styles use Trebbiano to add acidity and freshness.
Distillation wines use Trebbiano (Ugni Blanc) as the base grape for Cognac and brandy production.
Food Pairing
Trebbiano pairs well with fresh Mediterranean dishes and lighter foods.
Seafood: oysters, garlic clams, fried calamari
Entrees: chicken, duck, turkey with capers
Cheese: parmesan, aged cheddar, soft cheese
Local Eats: caprese salad, pizza, risotto
Fun Fact
Trebbiano is known as Ugni Blanc in France, where it is the primary grape used to produce Cognac.
