Trebbiano: The Typical Wine From Lugana

Posted on

Turbiana is a traditional name for one of the whites capable of aging, a grape accountable for some wines elsewhere in Italy, and a vine we know have known like Verdicchio. This is the second in a series of articles about Lugana’s area, a small wine area with regards to size, but with the scope. This is misleading, although the name for this grape was Trebbiano di Lugana called Trebbiano. Odds are this if you’ve had Trebbiano wines. Modern studies have allowed us to show the similarity from the Marche area, and also to differentiate between those grown in this area and other grapes.


The possibility is there as it might make different styles of wines and may age, although that isn’t to say is shown at its best. While its nature shows it linked, the nurture of the grape in Lugana is unique. Are the soils in this area composed of clay, but the lands are predisposed towards flooding much that when planted to make a dome in the middle to permit water to run 48, vineyards have to be shaped. It additionally means the vines look like teens whose long legs have outgrown their garments, with unusually long bare trunks that permit greater air to circulate between that the soil and leaves to help them dry out faster. Regardless of the name, the concentration on only one grape is slightly unusual, and you may fear it may make the area less intriguing, not indeed that this strategy has held back places like Burgundy. How Turbiana has adapted to neighborhood conditions, and how neighborhood winemakers have learned to take care of it, makes Lugana a possibly fascinating area for wine consumers to explore – offering a combination of variety and interest, but adds a level of confidence and consistency that numerous other regional brands don’t provide.

No ratings yet.

Please rate this

Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

Leave a Reply

Your email address will not be published. Required fields are marked *