Victorwine wrote:The 1972 rules and regulations for producing DOC Trebbiano d’ Abruzzo wine was at least 85% had to be made from Trebbiano Abruzzese, Bombino Bianco, and/or Trebbiano Toscano and a minimum of 15% of “permitted” grapes. The yields were set at almost 8 tons/acre highest of any DOC. In past years no real distinction was made between the so-called members of the “Trebbiano family” of grapes, if a Trebbiano d’ Abruzzo wine was produced from grapes within the “Trebbiano family” it was most likely was labeled 100% Trebbiano.
Because of the recent DNA testing and findings and as stated by Steve, in the 2010 census of Italian vineyards the Italian Agricultural Ministry has recognized officially seven grape varieties with Trebbiano in their name. In other words Trebbiano Abruzzese is no longer counted with Trebbiano Toscano, whereas in years past they were just lumped together. (Even in the “Old World” the grapes themselves are gaining in importance; I guess we can blame Frank Schoonmaker). In the Abruzzo region of Italy, some experts believe only 20% of all the “Trebbiano” planted in the region is the “true” Trebbiano Abruzzese. I guess this is one reason why producers are asking $50 to $80 for DOC Trebbiano d’ Abruzzo wines made from 100% Trebbiano Abruzzese.
Salute
Nice, Victor.
If I remember correctly, Trebbiano was introduced to the northern Italic peninsula around the 13th century for the purposes of producing more elegant wine than the bombastic stuff that came from the peninsula's southern areas. From where the variety came, I cannot remember.