Grape variety Trebbiano/
Ugni Blanc

Wines made from the Trebbiano/Ugni Blanc grape variety are usually light, dry and very refreshing. They are rather restrainedly aromatic, which we sommeliers often refer to as a "neutral profile". This makes them perfect thirst-quenchers that don't overwhelm with overly rich fruit flavours.

When you smell a glass of Trebbiano/Ugni Blanc, you will usually find subtle notes of citrus fruit (lemon, lime), green apple and white flowers. Occasionally there is a fine mineral note or a hint of almonds on the finish.

The most striking characteristic of the Trebbiano/Ugni Blanc grape variety is its high, lively acidity. The grape retains this freshness even in hot growing regions. The body is usually rather lean, which makes the wine appear very straightforward and lively.

The Trebbiano/Ugni Blanc grape variety most likely has its roots in Italy (as Trebbiano). It arrived in France as early as the 14th century, where it spread under the name Ugni Blanc (or Saint-Émilion). Botanically, it is the same plant that has adapted to the respective region.

In Italy, the Trebbiano/Ugni Blanc grape variety can be found almost everywhere, but especially in Tuscany, Abruzzo and Lazio (Frascati). In France, it is the most widely cultivated white grape variety, concentrated in the Cognac and Armagnac regions as well as in Provence and Languedoc.

The Trebbiano/Ugni Blanc grape variety is fairly undemanding, but prefers chalky soils. These soils support the grape's natural acidity. In cooler locations, it remains very lively, while in warm coastal regions it can develop a little more body and Mediterranean herbal notes.

Here, the Trebbiano/Ugni Blanc grape variety is an uncomplicated companion. It goes perfectly with light antipasti, fresh seafood salad, grilled fish or pasta with light-coloured sauces. Thanks to its high acidity, it also cuts wonderfully through fatty dishes such as fried calamari.

This is its most important job! The Trebbiano/Ugni Blanc grape variety is perfect for distillation because it has little sugar (low alcohol in the base wine) and extremely high acidity. This protects the wine from spoiling and concentrates the fine flavours during distillation without the alcohol becoming too dominant.

While a Chardonnay is often characterised by body, smoothness and buttery notes (when aged in wooden barrels), the Trebbiano/Ugni Blanc grape variety is the complete opposite: lean, taut, acidic and without any noticeable "fat".

Careful, it gets technical here: there is a whole family of Trebbiano varieties. The Trebbiano/Ugni Blanc (Trebbiano Toscano) grape variety discussed here is the most common. However, there is also Trebbiano di Soave or Trebbiano di Lugana (Turbiana), which are genetically more similar to Verdicchio and often produce higher quality, more independent wines.