Trebbiano

WhiteVinifera white

Central Italy, and Cognac as Ugni Blanc

Neutral, high in acid and high yielding. Rarely thrilling as a wine, which is exactly why it is the world's base for brandy and vermouth.

At harvest

Each bar drawn against the full range of all 54 varieties

Sugar

19-22 Brix

19 - 22

Titratable acidity

7-9 g/L

7 - 9

3-3.3

3.0 - 3.3

Juice yield

0.70 L/kg

free run plus a gentle press

Sugar per kilogram

156 g

at 20.5 Brix, the midpoint

Fruit for 23 litres

33 kg

before racking losses

Potential alcohol

11.3-12.3%

from 1.085 fermented dry. A range, because conversion varies by strain

What it punishes

Expecting flavour. Use it as a blending base or as the neutral spine of an aromatised wine.

Made into

Dry white
Vermouth base

Sulphite at this pH

At pH 3.15, protecting a white wine to 0.8 mg/L molecular SO2 takes 18 mg/L of free SO2. Work it out for your own reading.

Recipes on this site that use it

Vermouth

Sweet vermouth

15 kg · 20.5 Brix · 17.0%

Picked off the midpoint on purpose

More vinifera white

21-24 Brix

Chardonnay

Burgundy, and every wine country since

20-23 Brix

Sauvignon Blanc

Loire and Marlborough

19-24 Brix

Riesling

Mosel and Rheingau

21-24 Brix

Pinot Gris

Alsace and northern Italy

21-26 Brix

Muscat

Everywhere around the Mediterranean

22-26 Brix

Gewurztraminer

Alsace

23-26 Brix

Viognier

Condrieu

20-25 Brix

Chenin Blanc

Loire and South Africa