Trebbiano

Trebbiano is one of the world’s most widely planted white grapes, even if it rarely gets top billing on a label. Its origins are a bit murky, but it likely came from the eastern Mediterranean before spreading across Europe over centuries. Along the way it mutated into several related forms, which helps explain why it shows up under different names and styles in so many places. In France, for example, it’s best known as Ugni Blanc.

Italy is Trebbiano’s traditional stronghold, especially in regions like Tuscany, Umbria, and Emilia-Romagna, but its reach goes much further. It’s firmly established in France, particularly in Cognac and Armagnac, where its high acidity makes it ideal for distillation. You’ll also find it in Spain, Portugal, and other Mediterranean regions. The vine’s ability to adapt to different climates and soils is a big reason for its global spread.

In the vineyard, Trebbiano is vigorous, reliable, and productive, with a long growing season that helps it retain acidity even when harvested late. That acidity is its defining trait and shapes the wines it produces. Most Trebbiano wines are pale in color and light to medium in body, with flavors leaning toward citrus, green apple, and subtle floral or mineral notes rather than bold aromatics.

Stylistically, Trebbiano is a true utility player. It’s used for fresh, simple white wines, sparkling wines, and even sweet styles like Vin Santo. In France, it’s the backbone of some of the world’s most famous brandies. While it doesn’t always steal the spotlight, Trebbiano’s versatility and consistency have made it a cornerstone of European winemaking for generations.