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Tocai Friulano is the old name of Friulano (after a disagreement with the Hungarian government regarding the “tokai” name following Hungary becoming a member of the EU) and it is a very popular white grape, native to Friuli-Venezia Giulia where it has been grown since the 1600’s. Regardless of the name, the taste and profile of the Friulano and Tokaji wines differ significantly. For more information about the Tocai Friulano read the Friulano.
The Torbato grape is cultivated in the area of Alghero in Sardinia and is of undoubted Spanish origin, having been imported during the Catalan domination. In fact, the variety is also known as Vitis Iberian and with dialect names such as Uva catalana or Turbat.
In the surroundings of Alghero, where the soils is calcareous and argillaceous and the climate warm and dry - perfectly suited to this grape variety - the Torbato grape occupies an area of just about 90 hectares. The Torbato grape is generally vinified alone, still and sparkling, both included in the DOC Alghero.
The torbato berry is white, medium-small, spheroid with large, golden yellow skin. The bunch is medium, widely spaced, cylindrical or cylindrical-conical with a medium, orbicular, or three-lobed leaf and prefers hot, dry climates and with clay-calcareous soils. This variety has medium vigor and time of average maturity and an average productivity.
The grape Torbato gives a pale yellow wine with a delicate and fruity nose, warm and soft in the mouth with a slightly bitter final.
The Traminer aromatico grape is native of South Tyrol, called after the town of Tramin, but it is also cultivated in many other Italian regions.
The smoothness and consistency of the wine, combined with a powerful aromatic bouquet (fruity-lychee, passion fruit, pineapple, spicy-pepper, cloves, star anise, floral-especially the rose) make it interesting to try with white meat prepared as in very spicy oriental cuisine (type Tandoori), with smoked salmon or blue cheese. Exceptional even as a meditation wine.
The berry is pink, medium, spheroid with strong, waxy, pinkish skin. The pulp has a characteristic aromatic flavor reminiscent of the rose. The bunch is small, quite compact and stocky, sometimes winged with a medium-small leaf, five-lobed.
The Traminer aromatico grape prefers limestone soils, sandy clay and granitic and sheltered exposures. The productivity of the Traminer aromatico (except for some newer clones) tend to be low but steady.
The Traminer aromatico gives a straw yellow wine with golden reflections. The scent is full of primary aromas reminiscent of tropical fruits (lychee) spices and candied fruit, bodied, with sweet and aromatic taste.
Trebbiano Giallo is a distinctive member of the widespread Trebbiano grape family, known for its golden-yellow skin - a feature that gives the variety its name (“giallo” means “yellow” in Italian). This variety is predominantly cultivated across central Italy, where it contributes to a range of regional wines known for their freshness, light body, and versatility.
The Trebbiano family boasts ancient origins, with historical references dating back to the Roman era. The name “Trebbiano” is believed to derive from the Latin word “trebula,” meaning “farm” or “rural dwelling.” This etymology suggests that Trebbiano grapes were traditionally used to make simple, everyday wines intended for local or household consumption, rather than for long-distance trade or aging.
There are numerous sub-varieties of Trebbiano, and their names often reflect either their geographical origins or their primary zones of cultivation. Examples include Trebbiano d’Abruzzo, a DOC wine of Abruzzo; Trebbiano di Lugana, now called Turbiana, which contributes to the famed Lugana wine; and Trebbiano Toscano, widely grown across Tuscany and beyond.
Although each sub-variety expresses slightly different characteristics, Trebbiano grapes generally share a high acidity, light to medium body, and subtle aromatics, making them ideal for blending. Trebbiano Giallo, in particular, is appreciated for its delicate floral notes, gentle citrus undertones, and the hint of roundness it brings to blends.
Today, Trebbiano Giallo is often used alongside other varieties in the production of Trebbiano d’Abruzzo, Lugana DOC, and other regional wines. Thanks to its neutral profile and reliable yields, it remains a versatile and valued white grape that continues to play an essential role in Italian viticulture.
Trebbiano d’Abruzzo is a white wine made from the Trebbiano Abruzzese grape, a member of the broader Trebbiano family, but genetically and qualitatively distinct. While often confused with other related grapes such as Trebbiano Toscano or Biancame (which itself descends from Trebbiano Toscano), Trebbiano Abruzzese stands out for its ability to produce wines of freshness, aromatic clarity, and aging potential - particularly when cultivated with care and low yields in the hills of Abruzzo.
Widely grown in the region, Trebbiano Abruzzese benefits from the cool mountain breezes and Adriatic influences, which help retain the grape’s natural acidity and preserve its delicate aromatic profile. Though the Trebbiano family is one of the most widely planted in central Italy - including in Emilia-Romagna, Lazio, and Le Marche - the Abruzzese clone is unique in both morphology and wine character.
Wines made from Trebbiano d’Abruzzo DOC are typically pale straw yellow in color, often with greenish hues in youth. The bouquet is refined and subtle, showing floral and fruity notes - such as white flowers, apple, and citrus - followed by a clean and refreshing palate. These wines are generally light-bodied, crisp, and slightly mineral, with a distinctive bitter almond finish that is a hallmark of the variety.
With modern winemaking techniques and attention to harvest timing, Trebbiano d’Abruzzo can produce two distinct styles:
Elegant, ready-to-drink wines with bright acidity and youthful fruit, ideal for casual enjoyment and food pairing.
Structured, age-worthy white wines, often fermented or aged partially in oak or on lees, showing greater body, complexity, and surprising longevity.
Thanks to its versatility and regional character, Trebbiano d’Abruzzo has earned increasing recognition as one of Italy’s most promising white wines, especially when crafted by producers focused on quality rather than quantity.
The Trebbiano Spoletino is a native Umbria white grape, but its name seems to derive from the town of Trevi, located in the neighborhood of Spoleto, near Perugia, unlike traditional Trebbiano (Romagna Trebbiano, Trebbiano, Trebbiano Abruzzo, etc.) whose name derives instead from “Trebula”, farm (Pliny the Elder describes a “Vinum Trebulanum”, which according to this interpretation, would be for “country wine” or “home-made wine”).
In addition, the Trebbiano Spoletino is different from the other Trebbianos for aromas of aromatic herbs and citrus notes aftertaste, remarkable freshness and flavor that make the grape particularly suitable for sparkling wine.
The Trebbiano Spoletino's berry is white, medium, spherical, cross-sectional regular with large, yellowish skin, often with brown spots, and waxy. The bunch is medium, cylindrical or cylindrical-conical, tight, very regular with a medium, pentagonal or wedge-shaped, with five lobes, rarely three-lobed leaf. The grape needs pruning of medium length or long but has no special demands regarding the soil, although prefers siliceous stony and well-exposed soils.
The Trebbiano Spoletino grape produces pale yellow wines with greenish hues; the scent is pleasant and delicate, with notes of citrus and aromatic herbs; the palate has pleasant sensations of freshness and flavor.
Trebbiano Toscano is one of the most well-known and widely planted members of the Trebbiano grape family, deeply rooted in the viticultural traditions of Tuscany. This white grape variety plays a key role in the region’s winemaking heritage and is especially prized for its use in producing Vin Santo, Tuscany’s iconic sweet, barrel-aged dessert wine.<
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Though often considered a neutral grape on its own, Trebbiano Toscano brings structure, acidity, and freshness to a wide range of white wine blends, making it a dependable component across numerous Tuscan DOC and IGT wines. Its high yields and resistance to disease have made it a staple in the vineyards of central Italy for centuries.
The real magic of Trebbiano Toscano, however, is revealed in Vin Santo, where carefully selected grapes are dried on straw mats or hung in well-ventilated rooms before being slowly fermented and aged in small wooden barrels known as caratelli. In this context, Trebbiano Toscano contributes elegance, vibrant acidity, and aging potential, resulting in wines with notes of dried fruit, honey, almonds, and spice.
Outside of Vin Santo production, Trebbiano Toscano is often blended with other local varieties such as Malvasia Bianca, Verdicchio, or even Chardonnay, to create crisp, everyday white wines that are light, approachable, and food-friendly.
While it may not be the most aromatic of grapes, its versatility, productivity, and freshness ensure Trebbiano Toscano remains an essential grape in Tuscany and beyond. Whether in the sweet elegance of Vin Santo or a dry white table wine, it continues to reflect the simplicity and tradition of the Tuscan countryside.
Turbiana, previously known as Trebbiano di Lugana, is the grape from which the Lugana wine is made, in the lake of Garda area.
The grape, until recently called Trebbiano di Lugana and thought to be part of the wider Trebbiano family, was recently found through a DNA profiling, that is actually Verdicchio and doesn’t share anything with the Trebbiano grape. Verdicchio that, in the unique soil and climate of the lake Garda area, has become a grape of its own.
However, the reason behind the name change from Trebbiano di Lugana to Turbiana was mainly due to commercial reasons, to move away from the poor reputation that the Trebbiano grape has whilst, at the same time, linking the grape to the territory; in ancient documents the grape is referred to as “trebulano”.
Turbiana grapes produce fresh white wines with delicate notes. Until recently Lugana wines were still, but due to the variety's high acidity and the the demand for sparkling wines, more and more wineries have made Lugana sparkling wines, charmat and classic method. The Turbiana has, more recently, been proved to stand ageing.
Turchetta is a rare and ancient red grape variety native to the Veneto. Once widely cultivated across the provinces of Padua and Rovigo - particularly in the Polesine area - Turchetta was historically praised for its resilience and adaptability. In fact, early 20th-century records by agronomist Marzotto confirm its prominence in the vineyards of Padua. Over time, however, the variety saw a sharp decline, largely replaced by more commercially popular grapes, and today Turchetta is considered endangered.
In recent years, a small group of dedicated winemakers in Padua and Polesine have taken up the challenge of reviving Turchetta. Their renewed interest is driven not only by the grape’s historical significance but also by its remarkable potential to produce deeply expressive red wines with structure, complexity, and age-worthiness. Thanks to this renewed focus, Turchetta is slowly gaining recognition as one of Veneto’s hidden gems.
Ampelographically, Turchetta is a black-skinned grape with medium-sized, round berries covered in a thick, very waxy blue-black skin. The clusters are generally medium to medium-small in size, pyramidal in shape, occasionally winged, and moderately compact. Its leaves are medium, pentagonal, and typically five-lobed. The vine exhibits medium vigour and reaches full maturity around mid-season. It is known for being particularly rustic - highly resistant to pests and diseases - making it a strong candidate for sustainable and low-intervention viticulture. However, its yields are modest and consistent rather than abundant.
Wines made from Turchetta are striking in colour, typically showing a deep, intense ruby red hue. On the nose, they offer a layered and complex aromatic profile, featuring a combination of fruity, floral, and spicy notes. Common aromas include violets, wild cherries, and blackberries, often accompanied by subtle herbal or peppery undertones. On the palate, Turchetta wines are fresh and lively, with noticeable acidity, pronounced but well-integrated tannins, and a pleasantly bitter finish that adds character and structure.
The Ucelut grape is an authochthonal Friulian white grape whose origin, as often happens in small Italian winemaking realities, remains unclear. It belongs to a so-called group of uccelline grapes, “little birds”, that is characterized by their spontaneous growth at the edge of the woods and especially popular among the birds.
The cultivation of Ucelut vine has been present for centuries all over the Friuli, where it once was common, although nowadays there are a very few admirers in Castelnovo del Friuli and Pinzano, in the province of Pordenone.
Its berry is white medium large, round and regular with a thick and golden-yellow, waxy skin. The bunch is medium large and truncated pyramid shape, rather compact and equipped with smaller wings and short.
The Ucelut grape prefers clayey and stony soil. It gives a pale yellow wine, more or less intense, clear and with good transparency. The fragrance is fruity and floral, with notes of wild flowers and acacia. The taste is balanced with full flavor and body, soft and velvety with a pleasant aftertaste of almonds.
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