Trebbiano grape variety

A Lugana Metodo Classico with superior elegance: Olivini's extra brut made from 100% Turbiana matures for around 36 months on the fine lees and combines freshness, structure and fine complexity. Pale straw yellow in colour with golden reflections and a fine, persistent perlage. On the nose, notes of lemon, white apple and bread crust, subtly accompanied by hints of almond. Clear and dry on the palate, with lively acidity, precise texture and fine mineral tension.

In the glass, this Trebbiano displays a pale straw-yellow colour with slightly greenish highlights – a visual hint of freshness and clarity. The nose opens with green apples, citrus notes and white flowers, underpinned by a subtle hint of mineral freshness. On the palate, it is finely structured and balanced: lively acidity, delicate fruit, clear expression and a dry, slightly salty finish. Ageing in stainless steel preserves its precision and varietal character. An uncomplicated, invigorating wine with a Mediterranean character – perfect with light dishes or seafood. SUPERIORE.DE

There are grape varieties that have to wait decades for a visionary to recognise their true potential. Trebbiano d'Abruzzo was one such forgotten variety until Gianni Masciarelli started a revolution in 1981 that changed the face of Abruzzo viticulture forever. He was the first producer in the region to introduce the Guyot training system and French barriques, driven by a philosophy he called "innovazione continua" – continuous innovation in the service of tradition. Today, the vineyards surrounding the historic Castello di Semivicoli combine the fruits of this vision with the poetry of a place that has itself experienced a rebirth. Here, between Gran Sasso and Majella at an altitude of 380 metres, two very special Trebbiano vineyards take root: one with vines over forty years old that still embody the original vigour of the variety, and a younger one that Gianni planted at the end of the 1990s using the modern Guyot system – a symbiosis of grown wisdom and innovative spirit.

In 1988, Lucia Bazzocchi Sanjust, together with the OenologistGiulio Gambelli, set the course for Petrolos' modern era with the "Torrione" – the estate's first wine produced without regard to volume. Almost forty years later, the family has given the name to a second wine: a single-varietal Trebbiano, the grape variety that was delivered from the Valdarno to the popes in Rome as far back as the 14th century. Torrione Trebbiano deliberately eschews a vintage: each bottling bears a batch number and combines base wines from several years (in this case: 2023/2024), selected with the precision of the benchmark Trebbiano, Bòggina B. Hand-harvested and fermented spontaneously in tonneaux, it matures on the fine lees for over 15 months, with bâtonnage carried out regularly at first and then gradually reduced, and without racking prior to bottling.

Celestino Gaspari stood next to Giuseppe Quintarelli – in that cellar in San Pietro in Cariano, which is a place of pilgrimage for many wine lovers. He learnt the language of the Appassimento, the patience of the large barrels, time as an instrument. Anyone who knows this will be surprised when they look at the Metodo Classico label: dancing bubbles, delicate and light, like the exact opposite of what Zýmē is known for. That is the intention.

Brò is a white wine from sustainable cultivation that is hard to beat in terms of freshness, elegance and enjoyment. The grapes come from the clay and limestone soils near Fiumana di Predappio. Pale straw yellow in colour with greenish reflections. On the nose, a captivating blend of crushed stones, spiced orange peel, dried apricot and peach, mixed with herbal elements. On the characterful palate, it is complex, juicy and very drinkable with its freshness and lightness. SUPERIORE.DE

The grapes for this exciting, mash-fermented Trebbiano (Orange/Natural Wine) come from the vineyards that the Dunkleys (former owners of the winery) found when they arrived in Gaiole in Chianti. They are destemmed and fermented in Cocciopesto amphorae. Once fermentation is complete, most of the wine remains on the skins for six months, while a small proportion (10-15%) matures without skins for the same period in new Liters tonneaux.

In 1782, a document recorded what the monks in Sirmione had long known: that this spot on the southern Garda was something special. "A house with a cellar in Lugana, known as the place of the monks" – says the sober note that now bears the name of the winery. Cà dei Frati, the house of the brothers. When Felice Dal Cero took over the estate in 1939, he recognised the same truth as the monks before him: the Turbiana grape, the white stubbornness of Lake Garda, feels at home here. His son Pietro brought out the first bottle under his own label – and helped to create the Lugana DOC in 1969. The house and the denomination: inseparable.

In Abruzzo, Trebbiano was long regarded as a simple "workhorse" grape variety, hardly worthy of any serious reputation. Gianni Masciarelli saw something different in it: the most organoleptically interesting variety in the entire Trebbiano family, capable of standing stylistically alongside the great white wines of Burgundy, whilst retaining the unique vigour and character of its Abruzzese origins. In 1991, this wine was created, and it has since held its own amongst the most distinguished Italian white wines. Thirty-five years later, a tasting in direct comparison with a Burgundy Chardonnay from Albert Bichot confirmed precisely this vision.

Probably the most famous Lugana from the southern shore of Lake Garda – i Frati is the flagship of the estate. Made from 100% Turbiana from calcareous moraine soils, it combines regional typicity with fine modern precision. Brilliant straw yellow in the glass with greenish reflections. Fresh citrus fruit, white peaches, pears and a hint of almond blossom on the nose, complemented by delicate herbal notes. Clear and juicy on the palate, with lively, well-integrated acidity, fine flavour and a subtle mineral vein that lends freshness and depth in equal measure. The final is long, elegant and characterised by citrus fruit. A timeless classic that brings the terroir of the Lugana region perfectly into the glass – stylish, stimulating to drink and with assured ageing potential. SUPERIORE.DE

Here comes the debut vintage of a great white wine from a classic red wine region. In a small edition of less than 6,000 bottles, an elegant and at the same time very independent Trebbiano was created, which rightly bears the label based on the famous "Castello di Brolio" Chianti Classico Gran Selezione. The white Trebbiano grape variety has a tradition of over a hundred years at Brolio, and the grapes for this white cru come from a small 1.18-hectare plot in the company's own Tarci vineyard. According to tradition, a monument was erected here to San Barnaba, the protector of the vineyards from hail.

The Popoli vineyard bears witness to the fact that the Valle Reale plateau has been a wine-growing area since time immemorial. Several rows of this vineyard stretch out in front of the ruins of a cave cellar dating back to 1300. This is where the Benedictine monks from the monastery of San Benedetto in Perillis produced and stored their wine. A small plot of around 1 hectare is dedicated to Trebbiano d'Abruzzo.

With the Bòggina B, Petrolo revived an almost forgotten tradition in 2014: the great white wine of the Valdarno, as Tuscany had known it for centuries before red wine came to dominate the region. The wine takes its name from the Bòggina vineyard, where the first Trebbiano vines were planted in the 1970s; below this vineyard, the family has since replanted with the same original clones to secure the stock for decades to come. The 2024 vintage comes from certified organic cultivation, harvested by hand into crates and sorted on the sorting table. Spontaneously fermented with indigenous yeasts in tonneaux, it matures for over 15 months on the fine lees in specially selected French oak barrels, with bâtonnage that is constant at first and gradually tapers off – the wine remains unfiltered and undisturbed until bottling.

The Capestrano vineyard is located in the plain of Ofena, just a few kilometres from Popoli and still around 400 metres above sea level. It is part of the Convento vineyard and is planted throughout with Trebbiano d'Abruzzo. The unspoilt environment of the Capestrano spring located there has a high level of biodiversity, which is reflected in the numerous aquatic plants, bushes, flowers and spontaneous vegetation that, thanks to the indigenous yeasts, give the wines made from these grapes their unmistakable organoleptic profile.

In 1935, Fascist Italy proclaimed the Empire – and Amedeo di Savoia, Duke of Aosta and Viceroy of Ethiopia, had a vineyard planted on the estate belonging to his family near Arezzo. Three hectares, terraced by hand, in the heart of the estate, at an altitude of 278 metres, facing south-east, on rock rich in galestro. He named the wine Vigna dell'Impero. The vineyard still exists today. Ninety years of vines on the same stones. The historic mixed planting – Sangiovese, Trebbiano, Malvasia, Canaiolo and Colorino, as has been the custom in the Chianti region for centuries – survived the wars, structural change and the drive towards monoculture. Today, the Trebbiano from this plot forms the basis of a wine that Antonio Moretti Cuseri only bottles in the very best vintages. Three thousand kilograms per hectare – almost a bountiful yield for ninety-year-old vines on galestro soil – resulting in a concentration that few Tuscan white wines can match.

In 1935, Fascist Italy proclaimed the Empire – and Amedeo di Savoia, Duke of Aosta and Viceroy of Ethiopia, had a vineyard planted on the estate belonging to his family near Arezzo. Three hectares, terraced by hand, in the heart of the estate, at an altitude of 278 metres, facing south-east, on rock rich in galestro. He named the wine Vigna dell'Impero. The vineyard still exists today. Ninety years of vines on the same stones. The historic mixed planting – Sangiovese, Trebbiano, Malvasia, Canaiolo and Colorino, as has been the custom in the Chianti region for centuries – survived the wars, structural change and the drive towards monoculture. Today, the Trebbiano from this plot forms the basis of a wine that Antonio Moretti Cuseri only bottles in the very best vintages. Three thousand kilograms per hectare – almost a bountiful yield for ninety-year-old vines on galestro soil – resulting in a concentration that few Tuscan white wines can match.

In the vineyards of Torano Nuovo, where the hills of northern Abruzzo lie between the Gran Sasso and the Adriatic Sea, the pepfamily's Trebbiano vines are over 50 years old. Their roots burrow down through the top 40 centimetres of loamy soil into the massive limestone rock that gives this area its mineral character. The temperature fluctuations between day and night, guaranteed by the proximity to the mountain massif, promote the development of intense flavours, while the sea breezes from the Adriatic give the Trebbiano the minerality and saltiness that make it so unmistakable. This Trebbiano Abruzzese – a unique clone that is clearly different from the inferior Trebbiano Toscano – delivers in this "Selezione Vecchie Vigne" the pure essence of what the Abruzzo terroir can produce in white wine.

In 2001, Luca Sanjust unceremoniously renamed his Vinsanto del Chianti "San Petrolo Passito Bianco", as he was no longer willing to put up with the uncompromising and incomprehensible views of the consortium on the specification of a Vin Santo del Chianti Classico. For some of the analytical values (sugar, acidity, alcohol content) of his exceptional dessert wine did not correspond to the rigid specifications of the regulations, which, however, did not detract from the quality of his wine. There are just 600 bottles of each vintage, but they are quite something.

With the Bòggina B, Petrolo revived an almost forgotten tradition in 2014: the great white wine of the Valdarno, as Tuscany had known it for centuries before red wine came to dominate the region. The wine takes its name from the Bòggina vineyard, where the first Trebbiano vines were planted in the 1970s; below this vineyard, the family has since replanted with the same original clones to secure the stock for decades to come. The 2024 vintage comes from certified organic cultivation, harvested by hand into crates and sorted on the sorting table. Spontaneously fermented with indigenous yeasts in tonneaux, it matures for over 15 months on the fine lees in specially selected French oak barrels, with bâtonnage that is constant at first and gradually tapers off – the wine remains unfiltered and undisturbed until bottling.

In 1935, Fascist Italy proclaimed the Empire – and Amedeo di Savoia, Duke of Aosta and Viceroy of Ethiopia, had a vineyard planted on the estate belonging to his family near Arezzo. Three hectares, terraced by hand, in the heart of the estate, at an altitude of 278 metres, facing south-east, on rock rich in galestro. He named the wine Vigna dell'Impero. The vineyard still exists today. Ninety years of vines on the same stones. The historic mixed planting – Sangiovese, Trebbiano, Malvasia, Canaiolo and Colorino, as has been the custom in the Chianti region for centuries – survived the wars, structural change and the drive towards monoculture. Today, the Trebbiano from this plot forms the basis of a wine that Antonio Moretti Cuseri only bottles in the very best vintages. Three thousand kilograms per hectare – almost a bountiful yield for ninety-year-old vines on galestro soil – resulting in a concentration that few Tuscan white wines can match.

In 1935, Fascist Italy proclaimed the Empire – and Amedeo di Savoia, Duke of Aosta and Viceroy of Ethiopia, had a vineyard planted on the estate belonging to his family near Arezzo. Three hectares, terraced by hand, in the heart of the estate, at an altitude of 278 metres, facing south-east, on rock rich in galestro. He named the wine Vigna dell'Impero. The vineyard still exists today. Ninety years of vines on the same stones. The historic mixed planting – Sangiovese, Trebbiano, Malvasia, Canaiolo, Colorino, as was the custom in the Chianti region for centuries – survived the wars, structural change and the drive towards monoculture. Today, the Trebbiano from this plot forms the basis of a wine that Antonio Moretti Cuseri bottles only in the very best vintages. Three thousand kilograms per hectare – almost a bountiful yield for ninety-year-old vines on Galestro soil – resulting in a concentration that few Tuscan white wines can match.