Trebbiano d'Abruzzo is the white companion of Montepulciano: same region, same hill vineyards in the provinces of Chieti, Pescara, Teramo and L'Aquila, from the hills near the coast to the inland valleys. The appellation was recognised in 1972 and for decades stood for a simple, plentiful wine, until some producers showed how long it could last and mature in bottle.
The name actually covers two varieties: Trebbiano d'Abruzzo proper, which recent studies associate with Bombino Bianco, and the more widespread and productive Tuscan Trebbiano. The regulations allow them together or separately for at least 85% of the wine, with other local white grapes to complete it. The Superiore has stricter rules on yield and alcohol, and the Riserva requires at least eighteen months of ageing.
Straw yellow, with aromas of wild flowers, apple and almond, fresh acidity and medium body: in the best versions it evolves towards notes of honey and dried fruit. It goes with Adriatic fish, brodetto fish stew, stuffed vegetables and fresh cheeses.
