It is a ‘white berry’ grape
which yields a light wine which is normally drunk within a year
of it being bottled. It can be traced back to Etruscan and Roman
times, when colonizers planted vines in Romagna after reclaiming
the land and dividing it up into estates. In 1305 Pier dè Crescenzi
wrote: “there is another kind of grape, called Tribiana,
which is white, small, round and plentiful which, when young, does
not bear fruit but, as it grows older, becomes fertile”.
As the years passed, a family of vines was born from the old Trebbiano
vinestock, some of which are closely related to each other and
others which are only vaguely similar. It is cultivated far and
wide in Italy and also abroad (in some areas of France and California).
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Depending on the locality and the production process, you can
obtain light wines from the old vines, which have a delicate
bouquet, are sapid and should be drunk chilled and young.
Trebbiano has a quite deep straw yellow colour; its bouquet reminds
you of herbs and wild flowers. It is dry and sapid.
Trebbiano in Romagna is produced in the following types (denominations):
- Trebbiano of Romagna - D.O.C.
- Trebbiano of Romagna - D.O.C. Frizzante (sparkling)
- Trebbiano of Romagna - D.O.C. Spumante
- Trebbiano of Forlì – I.G.T.
- Trebbiano of Rubicone – I.G.T.
It can be served as an aperitif with savoury appetizers. It
goes well with light and delicate starters and fish salads. It
is mainly enjoyed with the traditional ‘piadina romagnola’ and
'squaquerone' (a typical fresh, soft cheese).
A good quality Trebbiano di Romagna can be served with all fresh,
soft cheeses produced in Romagna (raviggiolo, casatella, etc).
