Trebbiano d'Abruzzo

Styles

Principal grape varieties

Terroir

• The hillside soils derive from Plio-Pleistocene deposits formed during a marine sedimentary cycle between the late Tertiary and the early Quaternary, extending over approximately 20–25 km in width and 125 km in length from the Tronto river to the Trigno river.
• The soil comprises fine- to medium-grained siliceous sands, more or less clayey, with a yellowish colour due to the alteration of iron oxides, with calcareous or clayey cement that is often sparse, interbedded with layers of silts, gravels, and clays.
• The resulting soils are generally loose, with a sandy-clay texture, tending to be more clayey in the northern part of the area than in the central-southern part.
• The Winkler heat summation index, calculated as the mean active temperature over the April-to-October period, ranges between 1,800 and 2,200 degree-days, ensuring the optimal ripening of Trebbiano.
• Total annual rainfall averages around 800 mm, with the wettest period falling between November and December (over 80 mm/month) and an absolute minimum in July (around 30 mm).
• The annual temperature range is considerable, linked on one hand to the cold air currents from the Balkans that influence the area in winter, and on the other to the presence of the Adriatic Sea and the Mediterranean high-pressure systems in summer.

• Pliny the Elder already described a «Vinum trebulanum» in the Roman era, a name derived from the Latin word trebula, meaning hamlet or farm.
• In the early fourteenth century Pier de' Crescenzi was the first to describe the Trebbiano variety, characterising its clusters as white, with small, round berries.
• In the production rules for «Trebbiano d'Abruzzo» approved in 1972, the wine was required to come from the Trebbiano d'Abruzzo variety, listed as a synonym for Bombino bianco, and/or Trebbiano toscano.
• The training system traditionally used in the area is the pergola abruzzese, although single and double trellis systems have been spreading in recent years.

• The wines display a straw-yellow colour of varying intensity, with a characteristic and delicate nose ranging from pronounced fruit and floral notes to minerality in more evolved versions.
• The palate is dry with a pleasantly almond-tinged finish that lends the wine elegance and harmony.

• The sunny and well-ventilated hillsides, the temperate climate, the day-to-night temperature variation, and the well-drained soils, combined with human factors, create the conditions for Trebbiano grapes from which wines of intense, fresh, and characteristic aromas are obtained.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-IT-A0728
• Official trade body site — Consorzio Tutela Vini d'Abruzzo