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Although this grape is cultivated throughout central Italy, it is the hillsides of central Abruzzo that offer the most favourable conditions for developing this vine to its maximum potential.
Cluster and grapes of this variety are medium sized. Harvesting takes place towards mid-September.
Wine organoleptic features:
|Aroma||Distinctive, intense, delicate aroma|
|Taste||Dry, sharp, velvety, extremely pleasant|
Mistakenly considered in the past to have no fragrance, the Trebbiano d’Abruzzo is, in fact, a very versatile vine that yields a wide range of products.
If vinification is carried out in accordance with Italian legislations in force under the quality assurance DOC label, it results in the production of the Trebbiano d’Abruzzo DOC. Otherwise, depending on the techniques used by the winery, this vine can produce intensely scented de-sulphured musts or fragrance-free concentrated musts that are in great demand as a base or a component for blending as they do not overpower but, rather, enhance the aromatic identity of other grapes.
|[about 150 KB]|
|Disciplinare [Production Regulation] Trebbiano d’Abruzzo DOC in pdf.
(Text in Italian only)