Clear, bright yellow with green highlights. Fresh aromas of apricot, jasmine, grapefruit, orange blossom and anise. The palate is clean and crisp with zingy flavors and scents of green apple, anise and almonds.
Pair with freshwater fish, seafood, eggs, vegetable starters, and fried foods.
He made the plunge in 2000, purchasing the 8 hectare old vine plot of Trebbiano Abruzzese with 31 hectares of land suitable for his single estate wines. Guided by decades of personal experience and one of Italy’s most renowned nurseries, Riccardo planted a selection of indigenous varieties matched to the different soil characteristics in the vineyard. Montepulciano d’Abruzzo, Trebbiano Abruzzese, and Aglianico, were planted along with Pecorino and Moscato di Castiglione clones from ancient vines in the area. Experiments with small plantings of international varietals were also undertaken. When Tiberio released its first vintage in 2004 the wine cognoscenti took notice of Tiberio’s mineral whites and fruit forward reds.
In 2008, Riccardo Tiberio handed over the reins of the winery to his highly competent children, daughter Cristiana and son Antonio. The role of agronomist goes to Antonio while Cristiana handles the winemaking duties. While Cristiana has traveled the world, she believes "that you can only truly make a wine with the greatest expression of the place if you have lived there and really understand the climate and sense of the place."
A warm, Mediterranean vine-growing paradise, in Abruzzo, the distance from mountains to seaside is relatively short. The Apenniness, which run through the center of Italy, rise up on its western side while the Adriatic Sea defines its eastern border.
Wine composition tends to two varieties: Abruzzo’s red grape, Montepulciano and its white, Trebbiano. Montepulciano d’Abruzzo can come in a quaffable, rustic and fruity style that generally drinks best young. It is also capable of making a more serious style, where oak aging tames its purely wild fruit.
Trebbiano in Abruzzo also comes in a couple of varieties. Trebbiano Toscana makes a simple and fruity white. However when meticulously tended, the specific Trebbiano d’Abruzzo-based white wines can be complex and long-lived.
In the region’s efforts to focus on better sites and lower yields, vine acreage has decreased in recent years while quality has increased.
Compared to other white wine-producing varieties, Trebbiano claims some of the most vineyard acreage on a global scale. There are six distinct varieties with Trebbiano as part of their name in Italy alone. Trebbiano Toscano, one of the most popular, is deliciously light and crisp. Trebbiano d’Abruzzo actually has some aging potential when handled carefully. Somm Secret—Known as Ugni Blanc in France, Trebbiano is responsible for the whites in Southwest, France called Gascogne Blanc.