Trebbiano is not one grape but a whole family of white varieties that share a name. On this page you will find Trebbiano d'Abruzzo, Trebbiano Toscano and Trebbiano Spoletino, Soave with Trebbiano di Soave, Orvieto, Tuscan Vin Santo and French wines made with Ugni Blanc, the French name for Trebbiano Toscano.
The Trebbiano grape: several varieties, one name
DNA studies have shown that the varieties called Trebbiano are far from all related. Trebbiano Toscano is the most widespread: a vigorous, high-acid grape grown across central Italy and known as Procanico in Umbria. In France it is called Ugni Blanc and provides the base wine for Cognac and Armagnac. Trebbiano Abruzzese is a separate variety from Abruzzo, Trebbiano Spoletino belongs to the hills around Spoleto and Montefalco, and Trebbiano di Soave has turned out to be genetically identical to Verdicchio.
What the wines share is fresh acidity, citrus, green apple and a light almond note on the finish. The grape is quiet on the nose, so much of its character comes from site, yield and winemaking. That is why Trebbiano white wine ranges from light everyday bottles to some of Italy's longest-lived whites.
Trebbiano d'Abruzzo: from fresh white to cellar wine
In Abruzzo Trebbiano takes centre stage. Emidio Pepe has shown that Trebbiano d'Abruzzo can develop for decades, gaining honey, wax, dried herbs and a salty minerality. Valle Reale grows the grape in the cool valley near Popoli and makes single-vineyard wines from Vigneto di Popoli and Vigna del Convento di Capestrano. Masciarelli with Castello di Semivicoli and Marina Cvetic, along with Fontefico and Marramiero, show the riper, fuller side of the grape.
Tuscany, Umbria and Veneto
In Tuscany Trebbiano Toscano was long a blending grape, but more producers now give it the lead: Fontodi pairs it with Sauvignon Blanc in Meriggio and Petrolo makes Boggina B. In Umbria, Orvieto is a classic blend of Grechetto and Procanico, as in Castello della Sala's San Giovanni della Sala, while Antonelli makes Trebium from Trebbiano Spoletino.
In Veneto, Trebbiano di Soave partners Garganega in Soave. Pieropan and Suavia use it to bring freshness and tension to the rounder Garganega wines.
Vin Santo and Ugni Blanc from France
Tuscan Vin Santo is made from Trebbiano and Malvasia grapes that are dried after harvest, fermented slowly and aged for years in small barrels. The result is an amber dessert wine with nuts, apricot and caramel, from houses such as Isole e Olena, Avignonesi and San Giusto a Rentennano. In Provence, Ugni Blanc joins Clairette in white Bandol and Cassis, including Domaine Tempier's, and in Côtes de Provence at Château Minuty.
We have deliberately left Lugana off this page. Lugana's grape, Turbiana or Trebbiano di Lugana, is closely related to Verdicchio and has its own collection.
Trebbiano with food
Young, fresh Trebbiano suits shellfish, grilled fish, risotto and vegetable pasta. Aged Trebbiano d'Abruzzo can take on poultry, veal and mature cheeses. Vin Santo is traditionally served with cantucci or with blue cheese.
Trebbiano wine FAQ
Are Trebbiano and Ugni Blanc the same grape?
Yes, Ugni Blanc is the French name for Trebbiano Toscano. That does not apply to Trebbiano Abruzzese, Spoletino or di Soave, which are different varieties.
How does Trebbiano compare with Pinot Grigio?
Both make crisp, light Italian whites and the two are often blended in everyday wines. Trebbiano is usually higher in acidity and more neutral, with a citrus and almond profile, while the best Trebbiano d'Abruzzo has far more depth and ageing potential.
Is Trebbiano a dry wine?
The vast majority are dry. The exceptions are sweet Vin Santo and passito wines.