There have been testimonies of the existence of the Trebbiano grape variety in Abruzzo since the 16th century when Andrea Bacci, in his work “De naturali vinorum historia”, reported the presence in the Fucino and Peligna areas of a wine obtained from Trebulanum grapes.
Today Trebbiano d'Abruzzo is obtained from grapes from the Trebbiano d'Abruzzo and/or Trebbiano Toscano grape varieties, also using other white grape varieties which are suited to cultivation in the territory of Abruzzo, on their own or together up to a maximum of 15%. It has a straw-yellow colour, and is rendered memorable thanks to its pleasant bouquet of flowers and fruit. It is fresh with a dry and harmonious flavour.
Grapes destined to production of Trebbiano d'Abruzzo only come from vineyards located in hilly areas or on plateaux, whose altitude must not be over 500 metres above sea level and exceptionally 600 metres for south-facing ones. The maximum yield for grapes destined for winemaking must not be over 140 quintals per hectar while the minimum alcoholic strength by volume is set at 11,5 % vol.
The Trebbiano is a grape variety which blossoms rather late, and the same can be said for its ripening, which takes place approximately between 20 September and 10 October. It is cultivated in Abruzzo on over 13.000 hectares, 4.500 of which are entered in the Register, and from which a production of DOC wine of over 190 thousand hectolitres per year is obtained.
Even though it has little consideration among noble grape varieties, it is in Abruzzo that Trebbiano has found an ideal ecosystem, obtaining notable results both with young wines which have a good level of pleasantness and with wines which are extraordinarily longlived, obtained from fermentation or maturing in large or small oak caskets. It deserves to be followed with interest because it has all the right cards to establish itself on the national and international wine scenes, and to increase its already numerous group of admirers.