Trebbiano d'Abruzzo

The Terroir and History Make the Difference

The Trebbiano d'Abruzzo wine originates in a splendid and enchanted territory, in the green and gentle hills that connect the Adriatic Sea to the Apennine mountains. The Maiella and Gran Sasso, home to numerous protected areas of the Italian peninsula, stand out among them. As you slowly descend towards the sea, you come across a long strip of green land, stretching for 50 kilometres to the coast, dotted with woods, olive groves and vineyards. At an altitude of 500-600 metres above sea level, the sea breezes soothe the vines rooted in the clay and marble soils and dampen the scorching Mediterranean sun. In addition, the climate, which is influenced by the mountains, has a wide temperature range between night and day, creating a terroir of great value that would make many French cru wines envious. In these lands the practice of growing grapes is a very ancient activity, probably already in use during Roman times, although it was not confirmed until the 16th century. Trebbiano d'Abruzzo most likely derives its name from Trebulanum, which was an ancient pleasant and light wine for the army, celebrated by Pliny the Elder in his "Naturalis Historia". It belongs to the vast family of Trebbiano grapes, which seem to have a single founding father, which is the same one that Pliny referred to. The climatic conditions, the conformation of the land and the different exposures have genetically modified this grape, giving birth to various clones scattered throughout central and northern Italy. The Toscano, Abruzzese, Bianco, Romagnolo and Soave varieties are all members of the same family. It is also known as Bombino Bianco, and in 1994 it was registered as a native grape in the national register of vine varieties.

The Characteristics of Trebbiano d'Abruzzo

Widespread only in its region of origin, this vine has a winged bunch, with large, greenish-yellow berries that are covered by a fairly thick skin. It develops a strong acidity and accumulates few sugars, which are essential characteristics for its longevity. It gives birth to a pleasant, drinkable white wine, which can become more elegant and complex with ageing in wood and in the bottle. At an early age, in the youngest and most immediate interpretations, it has a very bright straw-yellow colour, as if it were emanating its own light. As it matures in the barrel, it tends to lose its colouring pigments, the anthocyanins, and takes on an intense straw-yellow mantle that tends towards golden, reaching veiled gold tones when macerated on its skins. On the nose, it tends to be not very aromatic, with delicate aromas of yellow fruit, citrus fruits, white flowers and tantalising marine notes running through a fresh, light, drinkable and juicy structure. The more evolved versions have a more captivating bouquet, in which the timid fruity sensations are enhanced, evolved and intensified by the passage in wood. The olfactory range is enriched by hints of vanilla, toasted touches, almonds, sweet spices and coffee, particularly in the Valentini version, which is one of the greatest Italian excellences. On the palate, freshness is no longer the leading factor, but contributes, together with softness, to forming a structured and harmonious body. An excellent example is the Trebbiano d'Abruzzo Masciarelli, which has become a reference point for the entire typology.

Food Pairings with Traditional Abruzzo Dishes

The cuisine of the Abruzzo region offers a surprising variety of dishes, from products based on pastoral ingredients to menus based on fish from the Adriatic. From a gastronomic point of view, Trebbiano d'Abruzzo lends itself to various combinations, generally with fish dishes, ranging from delicate starters such as tartare, carpaccio or seafood salads, through first courses such as spaghetti allo scoglio or seafood risotto, to main courses such as baked and grilled fish or mixed fried fish. If you want to enjoy this white wine with a typical local product, we recommend pairing it with the traditional starters of mussels with saffron sauce, raw baby squid or Chieti-style croutons. It is also a good choice for local first courses, such as spaghetti alla chitarra with scampi, pasta with large crabs or maccheroni alla mugnaia with fish sauce. It is also worth trying it with traditional second courses such as the well-known scapece or fish brodetto.

For lovers of fish based dishes, on Callmewine you will find a wide selection of great white wines from Abruzzo, with a detailed description and suggestions on pairings. Discover the Trebbiano d'Abruzzo wines for sale and on offer at a special price on Callmewine, the most extensive online wine store with the best Italian and foreign wines that ship directly to your home.