How much do you know about Trebbiano? Brought to California’s soil by Italian immigrants, this shy white wine varietal is grown in only a few places in the US. If you are curious about what makes this little-known grape unique, then read on!
Trebbiano vines are vigorous and adaptable, with late-ripening clusters that take on a green-gold hue. The overall profile of Trebbiano is fresh and fruity, but the region and climate in which the vines are grown will have a distinct say in the final outcome of the wine. Fortunately for us, Trebbiano grapes love sunshine!
Heritage and Spread
Though incredibly rare in the United States, Trebbiano grows widely throughout Italy, France, and even maintains a presence in Australia. This varietal’s heritage is rooted in Italy, where records show Trebbiano was established as far back as the Roman Empire. Now, Trebbiano is primarily used in blends of both white and red wines to bring bright freshness.
One of the characteristic strengths of Trebbiano is its crisp, refreshing acidity. This is vital to its use in both France and Australia, where it is most popular for the production of brandy and Cognac. In France, Trebbiano grows under the name Ugni Blanc, while in Australia it is referred to as White Hermitage. The bright, crisp nature brings low sugar, high acid, all in a disease resistant grape—ideal qualities for distillation.
Profile and Pairing
Trebbiano’s welcoming profile is best enjoyed with company. The flavor is a bit timid, never overpowering, making it excellent alongside a range of foods. We like hard Italian cheeses, truffle risotto white pizzas, spaghetti carbonara or a light pesto, or fruit salad. If you want something for simple, easy, summertime sipping, then this varietal is perfect for you!
It’s Magnum Month here at Rubino Estates, where we celebrate the beauty of big bottles. Magnums hold the equivalent of 2 standard bottles of wine, offering better aging, impressive girth, and most importantly, more wine. Some of the Magnums we feature are a blast from the past, containing past vintages that can no longer be acquired in standard format. Below, we’re profiling 7 of these gorgeous wines so you can take your pick and enjoy the very best!
2012 Riserva Sangiovese Magnum
Many of Italy’s famed reds are made from the amazing Sangiovese grape, which we have been bottling here for over a decade. This vintage included a touch of Cabernet Sauvignon for balance, and swirls with notes of wild strawberry, sandalwood and spice. Undertones of leather, raspberry and tobacco add to the complexity. Moderate to high acidity with soft but moderate tannins result in a richness and lingering liveliness.
2016 Centanni Rosso Magnum
This vintage of Centanni Rosso boasts a vivacious bouquet of plum, cherry, and jam with a splash of strawberry near the end. The rich body emphasizes wild strawberry notes, accented by oakiness and the presence of baking spice. The balanced acidity of this 50-50 Sangiovese and Zinfandel blend speaks to the complex interplay of these two varietals, making a mélange of light red fruit and deeper jammy notes.
2016 Ferrario Magnum
The 2016 vintage of this beloved red blend married Barbera and Zinfandel, balanced by accents of Merlot and Petit Verdot. The result of this marriage is a rich, brooding nose with sultry notes of chocolate, red fruit, plum, and fig. The flavors shine on the palate with a big mouthfeel and smooth tannins which have only become more luxurious with time. As the wine continues to open, savor notes of luscious red fruit and a warm spice blend.
2017 Amuleto Magnum
Two quintessential Italian varietals coalesce in this vintage of our Amuleto Club Blend. Barbera and Sangiovese co-star in this craveable, vibrant, and refreshing wine. Bright notes of ripe strawberry, sweet cherry, raspberry, and fruit leather express themselves on the nose. Thrills of red fruit swirl on the palate. The mouthfeel is medium and acidity refreshing, making way for a long, satisfying finish.
2017 Tuscano Magnum
Modeled after the well-loved “Super Tuscans” of the modern world, this wine is a Cal-Ital icon, with Cabernet Sauvignon balanced by Barbera, Petit Verdot, Sangiovese, and Merlot. Big aromas of red fruit, rich with cherry and strawberry lead into dynamic flavors of brandied cherries, strawberry jam, violet, and plum. The tannins are ideal for aging (or for magnum format) and the finish is delicately floral.
2017 Landmark Sangiovese Magnum
Each step of the process of making our Landmark wines is filled with careful, painstaking effort to produce the highest quality attainable. This particular vintage, awarded 90 points by wine enthusiasts, boasts vibrant red fruit notes with strawberry, black cherry, and hints of vanilla and spice character. Soft tannins and a full mouthfeel reminiscent of a Cabernet meet food-friendly acidity in this remarkable handcrafted Sangiovese.
2017 Landmark Barbera Magnum
Aged for over 30 months before finding a new home in these grand bottles, this Barbera is like no other. Crafted to age gracefully, this wine presents rich, elegant notes of lush red fruit on the nose. Elegant swirls of raspberry, cherry, and strawberry meet oaky vanilla and a spicy hint of black pepper and clove on each sip. A large, flavorful mouthfeel is complemented by velvety tannins and finishes with a flourish of fruity vanilla essence.
Best news of all: Each of these magnums is on sale! This month, save big on big bottles.
Each of these magnums is made in very limited quantity. Call us to learn more and buy now!
With the warm weather comes some of the best fruit of the year, luxuriously plump and bursting with flavor. Farm-fresh cherries, peaches, melons, and more are summer staples and just another perk of life in the Livermore Valley. This week we are celebrating National Cherry Tart Day, a sweet celebration of one of the warm season’s first fruits. Choose the ripest cherries you can find, whether tart or sweet, and try your hand at making a rustic cherry tart (if you manage to not eat them all fresh, of course). You can even make miniature tarts for the perfect personal portion!
- For the Crust:
- 1 and 1/2 cup all purpose flour
- 3/4 tsp salt
- 2 T sugar
- 1/2 cup shortening
- 1/4 cup ice cold water
- For the Filling:
- 4 cups pitted sweet cherries
- 3 T sugar
- 1 and 1/2 tsp cornstarch
- 1 egg beaten
- In a medium bowl, mix together the flour, salt and sugar. Cut in shortening with a pastry blender until pea sized crumbs.
- Sprinkle the cold water over the mixture, lightly stirring with a fork until dough forms into a ball. Chill the dough for at least an hour. This makes it much easier to handle.
- Preheat oven to 400 F. Mix the cherries with the sugar and cornstarch.
- If making a full size galette-style tart, roll out the dough into a rough circle until about 1/4 inch thick. If making mini tarts, divide the dough into fourths, then roll out each fourth into an 8 in round circle. Trim the edges a bit with a knife, if necessary.
- Fur full size, spoon the filling into the center, leaving a 2 inch border on the sides. For mini tarts, spoon a cup of the cherries into the middle of each circle, leaving about an inch and a half of crust around the edges.
- Gently fold the edge of the crust over the cherries, pleating as you go. Brush the crust with a beaten egg. Bake (45-50 minutes for full size or 25-30 minutes for mini) or until the crust is golden brown and the cherries are tender.
For an optional fancy topping, melt 1/4 cup butter in a small saucepan, then add ½ cup of sugar and 3 tablespoons of white wine (like our Trebbiano). Stir on low heat for 5 minutes or until thickened. Drizzle onto your cherry tart for a classy hint of sweetness!
We are always looking for delicious pairing opportunities, and this cherry tart is no exception. We recommend our Sparkling wine (on sale now!) for a perfect match for a summertime party.
Now that June is here, we feel the spirit of summer creeping into the estate! The beams of sunshine are bright and proud, and the vines are flourishing. Harvest is still months away, but the vineyards promise to rise to the challenge. In the meantime, we are paying extra attention to our favorite chilled wines: buttery Chardonnay, fruity Rosé, stylish Fumé Blanc, and more.
This month, we are celebrating the simple, rare beauty of our Trebbiano. Since we advocate all things Cal-Ital, our Trebbiano is a representation of this daring marriage of Californian terroir and Italian legacy. Though relatively obscure in the United States, Trebbiano is one of the most popular white wine grapes in Italy. With delicate aromas of melon and citrus mingling with light acidity and flavors of pear and apricot, this wine is everything we hope for on a summer evening.
Few things taste quite as perfect as cool, refreshing lemonade on a summer day. To kick off this season right, we wanted to combine our love of wine with the magic of lemonade, and voilà! This recipe is about as easy as it gets and can be prepared hours before serving in addition to being delightfully refreshing and versatile. Make it your own with summer fruits like peaches or strawberries, or play with the ratios!
Rubino Estates Trebbiano Lemonade
- 1 fresh Meyer lemon, sliced into rounds
- Up to 1 cup sliced fruits of choice (optional)
- 1 12-oz carton of Lemonade concentrate
- 1 bottle Rubino Estates Trebbiano
- 4 cups (24 oz) soda water
- Optional Garnishes: lemon wedges, mint sprigs, or sliced fruit
- In a large pitcher, combine all ingredients except soda water and mix. We encourage you to lightly muddle the lemon slices and sliced fruit (if using) together.
- If desired, refrigerate up to 12 hours and let the flavors steep.
- When ready to serve, pour in the soda water, stir, and taste. Feel free to add more soda water to your liking if you’d prefer your refreshment less sweet.
- Serve cold, over ice, with your desired garnishes!