/trebːjˈano abrʊt͡sːˈeze/
- Trebbiano d’Abruzzo
- Sbagagnina
- Sbagarina
- Svagadia
- Trebbiano Campolese
- Trebbiano di Teramo
White
- Trebbiano Abruzzese has long been mistaken for other grape varieties, especially Bombino Bianco, from which it has only recently been definitively distinguished.
- This vigorous vine is sensitive to powdery mildew and does not thrive in excessively windy locations. Its acidity declines rapidly if the grapes become overripe.
- Notably, the berries of Trebbiano Abruzzese almost never turn yellow-gold or reddish, even when the harvest is delayed to maximize ripenes
Good Trebbiano d’Abruzzo offers a delicate bouquet with subtle notes of white flowers and stone fruit. On the palate, it presents a creamy mouthfeel balanced by vibrant acidity and a distinctive citrusy minerality.
However, due to the high polyphenol content of Trebbiano Abruzzese, the must oxidizes easily, historically resulting in flat, dull, and overly dark white wines.
To preserve the wine’s freshness and aromatic profile, many modern producers have adopted hyper-reductive winemaking techniques. These methods include using presses with inert gas to minimize oxidation and retain the delicate aromas and flavors that characterize high-quality Trebbiano d’Abruzzo. This approach has significantly improved the overall quality and appeal of the wine, ensuring a more consistent and vibrant expression in each bottle.
Visual Flavour Profiles:
