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white Italy VIVC #12652

Trebbiano

Also known as: Ugni Blanc, Saint-Émilion, Thalia, Procanico

white-winehigh-yieldingdistillationneutralblending-variety
Trebbiano Toscano vineyard in Umbria, central Italy
Trebbiano Toscano vineyard in Umbria, central Italy

Summary

Trebbiano is one of the world’s most widely planted white grape varieties, with approximately 110,000 hectares globally—though much of this is destined for distillation rather than table wine. The variety (known as Ugni Blanc in France) is the backbone of Cognac and Armagnac production due to its high acidity, neutral character, and prolific yields. In Italy, multiple distinct Trebbiano varieties exist, with Trebbiano Toscano being the most common. While often dismissed as a neutral blending grape, quality-focused producers in Abruzzo, Romagna, and Umbria demonstrate the variety’s potential for serious wines.

Identity & Synonyms

Official Name: Trebbiano Toscano
VIVC Database: VIVC Entry #12652
Prime Name: TREBBIANO TOSCANO (VIVC)
Berry Color: BLANC (Green-yellow)

Synonyms:

  • Ugni Blanc (France)
  • Saint-Émilion (Cognac historical)
  • Thalia (Portugal)
  • Procanico (Umbria)
  • Trebbiano di Soave (Veneto—distinct variety)

Important Distinction: “Trebbiano” encompasses multiple distinct varieties:

  • Trebbiano Toscano (most common)
  • Trebbiano d’Abruzzo (distinct; potentially related to Bombino Bianco)
  • Trebbiano di Soave (Verdicchio; distinct variety)
  • Trebbiano Romagnolo (distinct)

Genetic Origin / Pedigree

Origin: Central Italy (likely Emilia-Romagna or Tuscany)

Parentage:

  • Unknown - ancient Italian variety
  • Multiple distinct Trebbiano varieties exist (not all related)
  • DNA confirms Trebbiano Toscano = Ugni Blanc

Historical Documentation: Documented in Italy since at least 13th century; brought to France, where it became dominant for Cognac.

Global Distribution

Total Area Planted: ~110,000 hectares globally (all Trebbiano types)

Top Producing Countries (ha):

  1. France - ~80,000 ha (as Ugni Blanc; Cognac, Armagnac)
  2. Italy - ~25,000 ha (various Trebbiano types)
  3. Argentina - ~3,000 ha
  4. Brazil - ~2,000 ha

French Distribution (Ugni Blanc):

  • Charentes (Cognac): ~75,000 ha
  • Gascony (Armagnac): ~3,000 ha
  • Other: Minimal

Viticulture

Phenology:

  • Bud burst: Late (frost protection)
  • Flowering: Medium
  • Véraison: Medium
  • Harvest: Late
  • Growing season: 180-200 days

Vigor: Very high.

Fertility: Very high - 2.5-4.0 clusters per shoot.

Typical Yield:

  • Cognac (Ugni Blanc): 100-150 hl/ha (intentionally high)
  • Italian DOC: 70-100 hl/ha
  • Quality-focused: 50-70 hl/ha

Disease Sensitivities:

  • Powdery mildew: HIGH susceptibility
  • Downy mildew: Medium
  • Botrytis: LOW (thick skins, loose clusters)

Climate Fit:

  • Optimal: Warm to hot Mediterranean
  • Growing Degree Days: 2,200-3,000 GDD (base 10°C)
  • Late bud burst provides frost protection
  • Requires warmth for full ripening

Soil Preferences:

  • Chalk (Cognac): High acidity for distillation
  • Clay-limestone: Structured wines
  • Alluvial: High yields

Enology

Typical Must Parameters at Harvest:

Distillation (Cognac):

  • Sugar content: 17-20 °Brix (LOW—intentional)
  • pH: 2.9-3.2 (VERY LOW)
  • Titratable acidity: 7-10 g/L (HIGH)
  • Potential alcohol: 8-9% ABV

Table Wine:

  • Sugar content: 20-23 °Brix
  • pH: 3.2-3.5
  • Titratable acidity: 5.5-7.5 g/L
  • Potential alcohol: 11.5-13.5% ABV

Distillation Characteristics (Cognac/Armagnac):

  • High acidity ideal for distillation
  • Neutral flavor allows terroir/aging expression
  • High yield economically viable
  • Low alcohol base wine for distillation

Table Wine Production:

  • Often blended (lacks varietal character)
  • Some varietals from quality producers
  • Neutral base for blending
  • Can achieve quality with low yields

Aging Potential:

  • Basic: 1-2 years
  • Quality examples: 3-8 years
  • Premium (Trebbiano d’Abruzzo): 5-15 years

Sensory & Chemical Markers

Chemical Composition:

  • Phenolics: Low
  • Aromatic compounds: Low (neutral)
  • Acidity: High (advantageous for distillation)

Key Aroma Compounds:

  • Neutral: Limited aromatic intensity
  • Citrus: Lemon, lime (subtle)
  • Green: Apple, almond (subtle)

Sensory Profile:

Basic Trebbiano:

  • Visual: Pale straw
  • Aromatic: Neutral, subtle citrus, almond
  • Palate: Light to medium body, high acidity, clean, simple

Premium Trebbiano d’Abruzzo:

  • Visual: Straw to gold
  • Aromatic: White flowers, almond, citrus, herbs
  • Palate: Medium body, textured, mineral, age-worthy

Common Enological Issues

Neutral Character

  • Cause: Inherently low aromatic compound content.
  • Risk: Bland, characterless wines.
  • Decision point: Quality-focused production; low yields; lees aging; blending for complexity.

High Yields

  • Cause: Naturally prolific variety.
  • Risk: Dilute wines lacking concentration.
  • Decision point: Vine management; crop thinning; quality-focused yield targets.

Oxidation Sensitivity

  • Cause: Low phenolic content; limited antioxidant capacity.
  • Risk: Oxidation; browning; premature aging.
  • Decision point: Protective handling; SO₂ management; reductive winemaking.

Operational Considerations

Distillation vs. table wine:

  • Cognac/Armagnac: Maximize yield, minimize sugar
  • Table wine: Lower yields for concentration
  • Quality producers limit to 50-70 hl/ha

Fermentation:

  • Clean fermentation for neutral character
  • Cool fermentation for freshness
  • MLF variable (style-dependent)

Blending role:

  • Adds acidity and structure
  • Neutral base for aromatic varieties
  • Traditional Tuscan blends (Vin Santo, Galestro)

Key Regions & Appellations

Cognac AOC (France)

Official Regulation: INAO / BNIC

  • Varietal: 98%+ Ugni Blanc
  • Purpose: Distillation (not table wine)
  • Characteristics: High acid, neutral base wine; distilled to eau-de-vie

Trebbiano d’Abruzzo DOC (Italy)

Official Regulation: Italian DOC

  • Varietal requirement: Minimum 85% Trebbiano d’Abruzzo (or Toscano)
  • Characteristics: Can achieve quality; some producers excel
  • Note: Trebbiano d’Abruzzo may be distinct from Trebbiano Toscano

Orvieto DOC (Umbria, Italy)

Official Regulation: Italian DOC

  • Blend: Trebbiano (Procanico) + Grechetto + others
  • Styles: Dry (Secco), Off-dry (Abboccato), Sweet (Dolce)
  • Characteristics: Blended style; traditional Umbrian white

Vin Santo (Tuscany, Italy)

Official Regulation: Various DOCs

  • Role: Traditional blending component
  • Style: Sweet, dried-grape wine
  • Characteristics: Apricot, honey, nuts

Research & References

  • VIVC (2025). “Trebbiano Toscano - Vitis International Variety Catalogue.” Entry #12652

  • BNIC (Bureau National Interprofessionnel du Cognac) (2025). https://www.cognac.fr

  • Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Penguin Books. Publisher Link Trebbiano/Ugni Blanc entries.

Last Updated: January 6, 2026
Research Grade: WSET Diploma / Master of Wine level