Controlled designation of origin*

vini-trebbiano

This wine, also produced as a semi-sparkling and sparkling wine, is obtained from the grapes of the same name (minimum 85%) and is one of the most popular white wines found on the tables of inns and kitchens throughout Romagna. In some areas of Romagna there is an ecotype locally known as “Trebbiano della fiamma”, due to the yellow-golden tinge that the grapes have when ripe. The Romagna Trebbiano has a sapid and dry flavor that releases freshness and fragrance in the mouth. Served at 7-8 °C, it is well suited to accompany fish dishes or seafood salads and light pasta dishes. You can also enjoy it as a “100% made in Romagna” aperitif, accompanied by piadina, cold cuts and squacquerone or other fresh cheeses.

A drop of history
The origins of Trebbiano go back to ancient times: its cultivation seems to date back to the Etruscan and Roman times and it was cited by Pliny the Elder, who recalled drinking the Vinum trebulanum and included it in his encyclopedia Naturalis Historia. The first reliable sources date back to the fourteenth century, when the agronomist Pietro de’ Crescenzi refers to it with the words, “there is another kind of grape variety called Tribiana, which is white with small, round and abundant grapes, that bears no fruit when young but becomes fruitful as it matures.”

CHARACTERISTICS

GRAPE VARIETY
It must be obtained from grapes grown on vineyards within the winery, that have the following ampelographic composition:
“Trebbiano Romagnolo”: from 85% to 100%; other white grape varieties, suitable for cultivation in the Emilia-Romagna region may be used, alone or together, to make up the remaining proportion up to a maximum of 15 %.
For newly planted vines, the minimum density of plants per hectare must not be below 2,500.

YIELD:
Maximum production of grapes per hectare: 14 t.
PRODUCTION AREA:
Province of Bologna: 10 municipalities
Province of Forli / Cesena: 18 municipalities
Province of Ravenna: 14 municipalities
Province of Rimini: 19 municipalities

 

* Approved by Ministerial Decree 22.09.2011 Official Journal 235 of 8.10.2011
Amended by Ministerial Decree 30.11.2011
(recognized D.O.C. with Presidential Decree of 31.08.1973 Official Journal 327 of 20.12.1973)

WINE TYPES

Color: varying degrees of straw-yellow;
Aroma: vinous, pleasant;
Flavor: sapid, harmonious;
Total minimum alcohol content by volume: 11.5%;
Residual reducing sugars: maximum 10 g/l.
Mousse: fine and persistent;
Color: varying degrees of straw-yellow;
Aroma: pleasant, characteristic;
Flavor: brut, extra dry according to the specific type;
Total minimum alcohol content by volume: 10.5%.
Mousse: fine and persistent;
Color: varying degrees of straw-yellow;
Aroma: pleasant, characteristic;
Flavor: harmonious, fresh;
Total minimum alcohol content by volume: 10.5%;
Residual reducing sugars: maximum 10 g/l.

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Romagna Trebbiano DOC data sheet Wines of Romagna data sheet Production regulations