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

Trebbiano Romagnolo 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 Romagnolo will be Oysters or fresh Goat Cheese. The wine is best served at 8-10°C/46-50°F.

Where is it grown?
Trebbiano Romagnolo is reported to be planted in all Italian regions. An overwhelming part of the plantings, e.g. ninety-eight percent, are in the Emilia Romagna region.

Trebbiano Romagnolo is also the second largest Trebbiano variety in Italy in terms of planted area. With a total of 15.893 ha/39,274 ac, it is the eleventh most planted variety in the country. Between 2000 and 2010, the acreage decreased with eighteen percent.

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

How much of the Trebbiano grape production is used for making the famous Aceto Balsamico di Modena? The variety Trebbiano Modenese is reported to have a mere 237 ha/586 ac in Modena, and only 363 ha/897 ac in all of Italy. So, the guess that other Trebbiano varieties are used for the same purpose is not so farfetched.

Trebbiano d’Abruzzo’s origin is not known. Guessing that it has originated where it today has its heartland, e.g. in Abruzzo, is a possibility. If this would be the case, it would be a scenario it would share with a number of other varieties.

As for its parentage one hypothesis is that is an offspring from Trebbiano Toscano, but this remains yet to be proven.

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).