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Trebbiano

Plinio il Vecchio, great Roman writer and naturalist of the 1st century AD, in his "Naturalis Historia " already mentions the " Trebulanus " cultivated in Campania. It was certainly not the same of today, dry and firm, but a much more aromatic wine, but the strain is the same. However, the Etruscans introduced it in Romagna, as suggested by another Latin scholar, Terentius Varro when he recalls the arrival of those people in the land of Romagna. In medieval times Trebbiano was admitted in the list of wines for the cellars of the Palazzo della Signoria in Florence, was therefore worthy of being admitted to the most prestigious meals. In modern times, as a proof of its versatility, it should be noted that the grapes of a similar vine (Saint-Emilion) are the basis of the most prestigious and refined French cognacs.