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Trebbiano d'Abruzzo
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Classification: DOC (Denominazione d'Origine Controllata / Quality wines produced in a specific region)
Color: Straw yellow
Region of production: Abruzzo (all the provinces)
Minimum alcohol content: 11%
Grapes used: Bombino bianco or Trebbiano toscano bianco, both in pure form or with the addition of authorized local white grapes |
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A WINE WITH A TIME-HONORED TRADITION |
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The white wine Trebbiano d'Abruzzo is made in the southern region of Abruzzo. It is created in compliance with the DOC (Denominazione d'Origine Controllata / Quality wines produced in a specific region) regulations governing wine making. The first wine to be awarded this appellation was the Montepulciano d'Abruzzo. The wine inherits its particularly rich, almost golden color from the grape of the same name. It's origins go back to ancient times, - it was mentioned by the Roman historian, Pliny, in the first century AD - although it cannot be documented with certainty any earlier than the 16th century. Trebbiano d'Abruzzo is distinguished by a delicate bouquet that is pleasantly fruity, highlighted by notes of golden apple, and ripe fruit in general.
Generally this particular white wine is first fermented and then left to age or, more precisely, rest in stainless steel vats. The selection of steel indicates that no effort is being made to further enrich the beverage with additional flavors and aromas, as it is already considered a "complete" wine. An exception to this practice is made in the case of the most sophisticated reserve wines, which are left to age in wooden barrels and casks in order to imbue them with further flavor and bouquet. The soft aromatic notes of Trebbiano d'Abruzzo go very nicely with the traditional cuisine of this region, known for its many fish dishes, beginning with the antipasti, such as the delightful marinara alla giuliese, a hearty seafood salad dressed with a fresh green sauce of fish and vegetables, or the local crab salad.
This wine should be served chilled, preferably at a temperature of 8-10°C. It is ideal for bringing out the best in pasta first courses such as Bavette with Calamari. Its conspicuous affinity for vegetable dishes is clearly demonstrated when allowed to accompany such delicacies as Orecchiette with collard greens; or with the traditional papicci al pomodoro (fettuccini made exclusively from durum wheat and cut by hand); or scrippelle, a kind of fritter made with spinach. This wine's dry, yet fairly robust flavor qualifies it as an ideal accompaniment to a rich spelt soup, bringing out the best in one of Abruzzo's most traditional dishes.
Trebbiano wine is nothing short of exquisite when served with grilled fish. It brings out all the best in the local grilled trout, prepared very simply, with only garlic and rosemary. And be sure to try it with the equally traditional mullet baked in a paper wrapper. If well structured, it is also excellent served with a hearty fish stew made from octopus, squid, shellfish, sole and clams.
The light freshness of the flavor and the distinctive final almond note also qualify this wine as a perfect accompaniment to the traditional cheeses of Abruzzo. These particular characteristics tend to highlight the flavor of aged scamorza, a kneaded-paste cow's milk cheese with a very delicate flavor, while its intense bouquet and persistent flavor provide a natural complement to any dish featuring caciocavallo cheese, including the tangier smoked versions.
Enveloping and distinguished by grassy, almost alfalfa-like notes, warm and full bodied, this wine should be drunk within a year of production. When enjoyed as a young wine, its harmonious delicacy qualifies it as discreet and fine accompaniment to giuncata, the traditional local soft cheese of the Abruzzi shepherds, made from ewe's milk.
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