Trebbiano Romagnolo

Trebbiano Romagnolo is a white wine grape variety that is extensively grown in the Emilia-Romagna region of Italy. It is one of the many sub-varieties of the Trebbiano family of grapes, which are used in the production of a wide range of wines across Italy and other wine-producing countries.

History

The Trebbiano Romagnolo grape has a long history in the Emilia-Romagna region, with references to it dating back to the Roman Empire. It is believed to have been named after the town of Trebium, now known as Trevi, in the Umbria region.

Viticulture and Winemaking

Trebbiano Romagnolo is a high-yielding grape variety that is typically harvested in late September or early October. The grapes are often used to produce still wine, sparkling wine, and dessert wine, as well as grappa, a type of Italian brandy.

The wines made from Trebbiano Romagnolo are typically light-bodied and high in acidity, with flavors of green apple, pear, and almond. They are often consumed young, although some producers age their Trebbiano Romagnolo wines in oak barrels to add complexity and depth of flavor.

Food Pairing

Due to its high acidity and light body, Trebbiano Romagnolo pairs well with a variety of foods. It is often served with seafood, poultry, and pasta dishes, as well as with a variety of cheeses.

See Also

• List of Italian grape varieties
• Italian wine
• Emilia-Romagna