Wine grape variety grown in Apulia

Trebbiano Romagnolo b.

The white grape variety Trebbiano Romagnolo b., has a certain diffusion in central-northern regions of Italy and in Sardinia; it is not very important in Apulia.

Origin and Historical Outline

The Trebbiano Romagnolo b. vine for white wine grapes probably originated in the eastern Mediterranean basin. It belongs to the large group of Trebbiano varieties already mentioned in the 14th century (De Crescenzi, 1305). Its traditional area of distribution is the province of Ravenna. It is not very important in Apulia.

Synonyms

Trebbiano della fiamma, Trebbiano di Romagna.

Shoot tip: medium-expanded, fluffy, whitish, with pink and red shades along the edges.

Leaf: medium, pentagonal, pentalobate. Lyre or open U-shaped or narrow V-shaped petiole sinus with overlapping lobes; lyre or narrow V-shaped upper lateral sinuses, often with overlapping lobes; U or V-shaped lower lateral sinuses, sometimes with overlapping lobes.

Bunch: medium-large or large, cone to pyramidshaped, winged with 1-2 wings, semi-dense or semi-loose.

Berry: medium or medium-large, spheroidal, with yellow-green or almost amber, pruinose, thin, compact skin.

Phenology

Time of bud burst: intermediate

Flowering time: intermediate

Veraison: intermediate

Ripening: intermediate

Agronomic and Cultural Characteristics

Vigour: medium-high

Average bunch weight measured: 490 g (min 270 g – max 830 g)

Average berry weight: 2.6 g (min 2.5 g – max 2.7 g)

Number of seeds per berry: 1 3

Average rachis weight: 19 g

Fertility of buds: 1 – 2

Potential fertility: 1.3

Actual fertility: 1

Environmental and Cultural Requirements

Abundant and consistent yield. Prefers fresh and fertile soils, with moderate summer drought, however displaying good adaptability to different environments. Ensures its best results with training systems that include medium-short pruning.

Chemical Features of the Wine

Alcoholic content: 10 – 13 % by vol.

pH: 3.10 – 3.45

Total acidity: 5.5 – 8 g/l

Oenological Use and Sensorial Properties of the Wine

Trebbiano Romagnolo b. grapes are used exclusively for vinification. The result is a dry, medium sweet and sparkling table wine, also suitable for the production of spumante charmat method and brandy.

The wine is golden yellow in colour, with a good vinous fragrance, full-bodied, sapid and not very aromatic.

Economic Significance and Geographic Distribution

The Trebbiano Romagnolo b. vine is not widespread in Apulia, where in the past it was listed among the varieties suitable for cultivation only in the province of Taranto.

It is fairly widespread in the central and northern regions of Italy and also in Sardinia, where it is included in the composition of several PDO wines.

Author and Source

Antonacci Donato
antonacci.dona@gmail.com

The data sheet of the Trebbiano Romagnolo b. grape variety, revised and updated, is extracted from: Antonacci Donato (2006). Viti di Puglia, Adda publisher. Its use is granted by the author citing the source.