Stelo Italian Wine

The name Trebbiano refers to a very large family of vines. The most important of these in terms of Italian winemaking are Trebbiano Toscano (which is found throughout Italy and is known in France as Ugni Blanc), Trebbiano di Soave (also known as Verdicchio), and Trebbiano Romagnolo. The name ‚iTrebbiano‚i may be derived from the Trebbia river, a tributary of the Po, or it could be connected to any of the scores of similarly named hamlets throughout Italy. In Roman times wines from villages with such names were called Trebulani. Trebbiano has endured a spotty reputation and has been wrongly accused of producing neutral wines. Its image problem is directly linked to over-production and lax vinification methods. As with many Italian varieties, when the vine is treated with respect and intelligent winemaking practices are employed, the resulting wines can be exceptionally attractive. The winemaking techniques that are changing the taste-profile of Trebbiano include de-stemming and de-seeding before pressing, maceration on the skins to allow for a more complete extraction of the grape‚is polyphenolic components and fermentation and/or maturation in wood. Trebbiano toscano: Trebbiano Toscano, along with its favourite partner Malvasia, is part of the blend used to produce most Vin Santos. It makes up 40-60% of Umbria‚is most well known white, Orvieto, and it is a major part of the blend for Lazio‚is Frascati and Est! Est!! Est!!!. It is part of practically all Tuscan and Umbrian DOC dry whites, and it plays a lesser role in those of Emilia-Romagna, Campania, Molise, Calabrai, Puglia, Venetia and Sardinia. In Abruzzo, this variety is used on its own or in conjunction with a variety known locally as Trebbiano d‚iAburzzo. This latter grape, is also known as Bombino Bianco. The production zone for the Trebbiano d‚iAbruzzo DOC denomination includes practically the whole of the region, and its wines are among the best of Italy‚is dry whites. They are well-structured, flavourful and have the potential for a certain amount of ageing. Trebbiano di Soave. Trebbiano di Soave is widespread throughout the Venetian provinces of Verona and Vicenza, and the Lombardy provinces of Brescia and Mantova. It may comprise up to 30% of the Soave blend and 90% of that of Lugana, a dry white whose zone lies at the southern end of Lake Garda. Here, the variety is known as Trebbiano di Lugana. In the Marche the variety is known as Verdicchio. Trebbiano Romagnolo: In Emilia-Romagna, Trebbiano Romagnolo is the primary variety in a number of DOC still and fizzy whites, which include both sweet and dry styles. Trebbiano di Romagna is composed of 85% to 100% Trebbiano Romagnolo. The variety makes up at least 85% of Colli Di Imola Trebbiano. It is blended with Albana to produce Colli Bolognesi Bianco. It comprises 50-70% of the blend of the light-bodied Colli di Rimini Bianco. It is teamed up with Sauvignon and Malvasia Bianco di Candia to make Bosco Eliceo Bianco. Trebbiano Romagnolo plays a part in Trebbinano Val Trebbia, and Valnure and in the Vin Santos of Emilia-Romagna. Trebbiano Romagnolo and/or Trebbiano Toscano feature in Sardinia‚is Arborea Trebbiano. This wine, too, is made in a variety of sweet and dry styles and may be either still or fizzy. It is also cultivated in Lazio and Puglia. Straw yellow. Delicately aromatic, with scents of dried wild flowers. On the palate, it is soft. Simple versions verge toward neutrality. Faint notes of white peaches emerge on the palates of more complex styles.