Trebbiano: A Diverse Grape Family with Hidden Potential
Trebbiano is a family of grape varieties that consists of approximately 15 different members. It is generally scoffed at and dismissed in terms of quality. While this view is sometimes justified, those who believe that the sea of varieties and styles only holds mediocrity are greatly mistaken.
Two of the most remarkable representatives of Trebbiano are Trebbiano Modenese and Trebbiano di Spagna, which are typically used for the production of balsamic vinegar. However, those like Max Brondolo from Sottoilnoce, who cultivate their vineyards on less fertile hillside locations rather than in the plains, are wise to transform these grapes into wine.
Max vinifies these two varieties into a Rifermentato, a Frizzante that undergoes secondary fermentation in the bottle and is not disgorged. The result is a bright, inviting, and stimulating wine with aromas of yellow fruits and white blossoms. It features small, fine bubbles, is lively yet has body, and offers a straightforward and dynamic finish.
Technical Sheet
Grape Varieties: Trebbiano Modenese, Trebbiano di Spagna
Vineyard: Castelvetro di Modena
Harvest: By hand
Fermentation: Spontaneous | wild yeasts + natural secondary fermentation in the bottle
Aging: 9 months in steel tank and cement, followed by further aging in the bottle
Filtration: None
SO₂: < 25mg/l
Alcohol Content: 13% vol.
Closure: Crown cap
Serving Temperature: 8-10°C
Optimal Drinking Window: From now until 2028
Content and Price per Liter: 0.75 l (€33.20/l)
All winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, avoiding the use of herbicides, pesticides, and synthetic fertilizers.
