Trebbiano
treb-ee-AH-no · Vitis vinifera ‘Trebbiano Toscano’ · a.k.a. Ugni Blanc
Italy’s everyday white — high-acid, light, and bracingly fresh. The same grape France distills into Cognac. No fireworks, and that’s the point: crisp, lemony, and cold when a Texas afternoon calls for exactly that.
/ What it tastes like /
Lemon, green apple, and a little white flower, light-bodied and high in acidity — a fresh, uncomplicated white that goes down easy. It doesn’t try to be profound; it tries to be refreshing, and it succeeds. At Solaro, cold-soaked before fermentation, it stayed clean and bright right next to the rounder Roussanne.
/ Why it works in Texas /
High natural acidity and a tolerance for heat make Trebbiano a smart Texas white. It holds its freshness when the thermometer climbs — exactly when you want a cold, crisp glass in your hand — instead of turning heavy and flat. It’s still uncommon here, but it’s a natural fit for the climate.
/ What to eat with it /
Keep it light and bright: grilled shrimp, a fried fish basket, a green salad, goat cheese, anything you’d eat outside on a hot day. Its job is to cut and refresh, so let the food stay simple and let the wine do the cooling.
/ From our visits /