Trebbiano Giallo is a green grape from Italy, one of several Trebbiano varieties grown in Italy.

Trebbiano Giallo is, as are the other Trebbiano varieties, characterised as a high acidity, low sugar, low aromatic and high yielding variety. Aromas and flavours are of white flowers, peach, and citrus.

The Trebbiano varieties are in general winery “work horses”, meaning they provide more to the quantity than to the quality of most wines they are involved in. Unless of course if they are blended with a low acidity grape.

Many DOC/IGP regulations will only state Trebbiano, not the individual varieties. This is due to the historical confusion of the different Trebbiano varieties, e.g. before it was established that they actually are separate varieties.

So, when you have a Trebbiano wine, you cannot be sure of which of the varieties it is. On the other hand, how much does it matter if the wine is good?

Food pairing
High acidity and low sugar tells us that excellent food pairing with a dry varietal Trebbiano Giallo will be Oysters or fresh Goat Cheese. The wine is best served at 8-10°C/46-50°F.

Where is it grown?
Trebbiano Giallo is reported to be planted in all Italian regions. It is also the third largest Trebbiano variety in Italy in terms of planted area. With a total of 10.664 ha/26,350 ac, it is the eighteen most planted variety in the country. It also seems to be popular, with its acreage having been almost doubled between 2000 and 2010. Seventy-four percent of the plantings are found in three regions:

  • Apulia 3.709 ha/9,165 ac
  • Sicily 1.995 ha/4,929 ac
  • Lazio 2.147 ha/5,305 ac

The Trebbiano varieties are of very old age. However, as it is very difficult to know which of the six or seven varieties that has been documented, neither will it, with certainty, be possible to assign an age to any of the other individual varieties (apart from – maybe – Trebbiano Toscano).

The origin of the variety presented in this post, Trebbiano Giallo is not known.