“Trebbiano” is a traditional name used all across Italy for very different white grapes: Trebbiano Toscano, Trebbiano di Lugana, Trebbiano di Soave (Verdicchio).
While some of them make popular everyday vini, others are responsible for legendary wines. Knowing the difference can help you to make the right choice.
Read our Guide to Trebbiano wine.
Trebbiano Toscano is Italy’s second most planted white grape. Dry Trebbiano wine is typically easy-drinking, with light flavours of green apple, lemon and herbs. But where this grape truly shines is in Toscana’s legendary passito wine: Vin Santo del Chianti Classico. Made from late-harvested grapes dried in the cellar, this wine is fermented and aged for many years in chestnut barrels. It offers exceptionally rich and complex flavours of caramelised citrus, apricot, almond and ginger.
Trebbiano di Lugana is also called Turbiana. It thrives on the southern banks of Lake Garda producing complex, medium- to full-bodied wines. The typical flavours include jasmine flower, citrus, apricot, almond and sweet spice. Turbiana responds well to oak ageing, and produces sophisticated Lugana Superiore and Lugana Riserva wines. Previously, Turbiana was believed to be a synonym of Verdicchio. DNA profiling identified that Turbiana and Verdicchio are very close relatives, although not identical.
Trebbiano di Soave is also known as Verdicchio. It is responsible for what is possibly Italy’s most iconic white wine: Verdicchio dei Castelli di Jesi. This wine is made from grapes grown in Marche, on the Adriatic coast. Verdicchio wines offer aromas of white flowers, green tea, chamomile, citrus and herbs. They have an affinity for oak ageing, creating valuable age-worthy riservas.
Trebbiano Spoletino produces crisp, bright wines with racy acidity. This grape is quite rare (only 200 hectares planted), and has its home in the hills of Umbria, around the medieval town of Montefalco. This refreshing wine bursts with bitter-sweet notes of lemongrass, grapefruit and aromatic herbs.
