(treh-bee-ah'-no) The white wine grape responsible for more wine than any other (there are other varieties that have more plantings, but the yields are so high, this one makes the most wine). Throughout Italy Trebbiano seems to pop up in a vast majority of white wines. Often blended with grapes that have more character, Trebiano's main claim to fame is that it is easy to grow, and it yields more wine per vine than almost any other grape. The wines it makes tend to be thin, and boring. It is for exactly this reason that in France (where it is called Ugni-Blanc or Saint-Emilion) the grape is used as the base for Cognac, and Armagnac and other brandies. Trebbiano has spread to most major wine making regions of the world to the dismay of critics everywhere. Because of the huge number of names for this grape, some wine makers may not even know that they are using Trebbiano.
Trebbiano is a white grape used to make white wine, and the most common white grape variety in Italy, accounting for around a third of all Italy's white wine. It is cited in over 80 of Italy's DOCs. It is also used to produce balsamic vinegar.