Trebbiano d'Abruzzo Le Murate
DOC Abruzzen, Fattoria Nicodemi, 2017
|Origin:||Italy / Abruzzo / Trebbiano d'Abruzzo|
|Ripening potential:||1 to 3 years|
|Serving temperature:||10 to 12 °C|
|Food pairing suggestion:||Fresh water fish with cream sauce, Tagliatelle al tartufo|
|Vinification:||fully destemmed, fermentation in steel tank, Pumping over|
|Maturation:||bâtonnage, short cultivation|
Italy – Where wine is a way of life
The Italian wine regions are extremely diverse, and this is made clear in their wines. Established varieties such as Merlot, Syrah, and Sauvignon can be found on just 15 percent of the total vine growing area. The remaining 85 percent is reserved for autochthonous, indigenous varieties. More than 2,000 different grape varieties are grown under diverse conditions and pressed with various techniques into wines that reach the top tier of the international wine market.
Fattoria Nicodemi / Fam. Nicodemi
Largest wine provider in the world
Whenever someone speaks of Trebbiano, it is important to first ask, "Which one?" It is as though the name was once given to every vine with whitish berries, large clusters, later maturity and strong growth. They are not necessarily related to each other. The most prominent representative is the Trebbiano Toscano. It shows high acidity and a fairly neutral aroma profile. Nevertheless, it produces more wine than any other grape in the world. Cognac is responsible for part of this: after the Trebbiano came to Avignon with the Popes in the 14th century, it trekked further via Languedoc into the cognac region of the Charente. There, it is called Ugni blanc. With its high acidity and subdued aromas, it is perfect for distillation. In Tuscany, it is pressed into Vin Santo. Before 2006, it was additionally a part of the Chianti recipe. Another branch of the family is the Trebbiano d'Abruzzo , which in central Italy ideally yields mineral wines with great aging potential.