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!
The month of May is coming to an end, and we are delighted to see the growth that this season has brought in the Estate's Vineyard. After bud break back in early April, our vines began to send out shoots and create a thick carpet of green across our vineyard's acres. Now, we are witnessing the next stage: flowering.
Tiny, hairlike structures emerge from the little round buds allowing for fertilization. Once fertilized, small green "berries" will begin to form, which eventually develop into grapes.
The vineyard is at its greenest in the spring and summer, full of life and growing more and more each day.
The life cycle of your favorite wines comes from humble, verdant beginnings like these.
Our recently replanted block of Petite Sirah and Zinfandel is happily thriving in the Livermore Valley sunlight.
Every block of the vineyard is hard at work, even our late ripener, Barbera. Though this varietal is generally last to reach bud break, it has already begun its bloom.
Monitoring the vineyard is a winemaking discipline, but it is also a study in the beauty of nature. Every vein of every leaf on every vine is a work of art, especially if captured in the morning sunlight.
Moving forward, we hope for consistent warm, sunny days to allow our grapes to begin maturing into a bountiful harvest this fall.
Want to enjoy what these vines have offered in the past?
Visit our tasting room or take advantage of our Mixed Case sale!
Today is the Third Friday of May, which means it’s National Pizza Party Day! Here at Rubino Estates, we are always ready to get excited about good food, especially delicious Italian classics like pizza. In the spirit of celebration, we’ve found recipes for 8 different creative pizza combinations to pair with a few of our favorite Estate wines. Artisan pizza and fine wine truly is a cause for a party!
With White Wine or Rosé:
With Red Wine:
If you've picked your favorite pizza, don't forget to stock up on wines (after all, what's a party without it?) All of the wines featured in this blog are avalable in our mixed case sale. Chose from a selection of mixed white wines or mixed red wines, or take one of each!
The flowers are blooming with zeal while puffy white clouds lazily drift across the blue skies of the Livermore Valley, and we are savoring this steady transition from spring to summer. To celebrate this sunny season, we have crafted a dessert that we hope will remind you of a few of your favorite things. With the ripe stone fruit of summer, the fresh zing of lemon zest and floral flourishes of elderflower, this pie is a dish of ethereal pleasure.
Apple & Stone Fruit Sunshine Pie
- 4 apples, your variety of choice (we like honeycrisp)
- 4 small or 2 large white peaches
- 3 apricots, pitted
- ¼ cup brown sugar
- 1 meyer lemon
- 2 tablespoons elderflower liqueur (optional)
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- 1 pinch nutmeg
- ¼ teaspoon kosher salt
- 3 tablespoons flour or ⅓ cup ground instant tapioca
- 1 tablespoon butter
- Your favorite double pie crust (store bought is fine)
- To begin, prepare the fruit. Peel the apples and peaches with a paring knife, core the apples and pit the peaches and apricots. Cut the apples in half and thinly slice into half-moon shapes. Slice the apricots and peaches in slightly larger pieces.
- Zest and juice the lemon into a large bowl, then add the elderflower liqueur, the spices (cinnamon, cardamom, and nutmeg), and salt. Give it a quick stir with a wooden spoon.
- Add the sliced fruit to the mixture, gently coating the fruit. Add the brown sugar and continue to coat until distributed.
- Allow this mixture to macerate for at least 1 hour or up to overnight.
- Once ready to cook, preheat oven to 425˚F.
- To thicken the filling, add the tapioca or flour to the filling mixture and microwave for 4 minutes, stirring halfway through.
- Roll out the bottom pie crust into a 9-inch pie pan and pour filling into the unbaked shell. Add the top crust, slice a small vent in the center and pinch around the sides to seal. Feel free to lattice the top or crimp the edges if desired.
- Place the pie in the center of the preheated oven for 15 minutes, then reduce the heat to 350˚F and continue baking for 40-50 minutes, until the pie is golden and the fruit is slowly bubbling. We recommend covering the edges of your pie with aluminum foil for the last 20 minutes of baking to ensure the crust does not get too dark.
- Allow the pie to cool then dig in!
Pair this pie with whatever wine you please! We recommend enjoying the feisty fruity flavors of this lightly sweetened pie with our lovely Fume Blanc. There’s nothing better than just sipping on a wine you love, with a dish you’ve made, and people you enjoy. Cheers to that!
In honor of Mother’s Day, we have rounded up recipes for moms of all kinds. Whether you’re aiming for breakfast in bed, a brunch spread, a pretty picnic, or getting help from little ones, there’s a recipe ready for you! Make this mother’s day one to remember.
This comforting dish can be prepped ahead of time and then served right out of the oven, hot and fresh! It’s perfect for busy families and breakfast lovers alike.
These protein-packed breakfast “cups” are creative and delicious. If you like a savory breakfast with minimal cleanup, then it’s time to grab your muffin tin and get started!
Arguably one of the most classic breakfast foods, this recipe elevates the humble pancake with a hearty serving of nuts and a healthy dose of agave syrup.
For anyone looking to make something new, these pies are a fresh take on a savory and flavorful breakfast, all baked into a simple homemade crust.
Especially good for our plant-based or health-conscious families, this nutritious muesli comes together in a breeze and can be made ahead of time to simplify your day!
Can you imagine biting into a freshly baked, lightly sweet, and perfectly toasted crumpet? Add a little butter and we’re head over heels! These are surprisingly easy, so why not give it a try?
An especially gorgeous option for our active and health-conscious moms, we think this smoothie is best served next to a bouquet of flowers.
Since we love to feature Italian elements in our cuisine, we are enchanted by this colorful take on French Toast, using the festive flavors of Panettone.
This recipe is a perfect way to make something quick with thought and care! If you have little ones who may want to help, this is a great recipe to get them involved!
The Rubino Estates Famiglia maintains a healthy appreciation for pizza of all kinds, so we’re very excited to make it in breakfast form!
As April winds down, we wanted to take one last close look at the golden charm of our Riserva Chardonnay. From the aroma to the finish, we enjoy this smooth, floral, bright, and buttery beauty all year long. Here, we’re breaking down the notes and essences this wine has to offer. Let your palate be delighted and give it a try!
Vanilla Bean & Clove
These pleasant notes of spice and vanilla come from the barrel fermentation and aging process of our Chardonnay
Citrus notes from the fruit meet a touch of toastiness from the oak barrel, swirling in a gorgeous lemon-bar aroma.
Notes of honey are more common in New World Chardonnays than those you might find in Europe. We are no exception!
Subtle notes of this summer stone fruit make it especially appropriate for warm-weather sipping!
Generally found in Chardonnay from cooler climates or earlier harvests, we are pleased with this fresh flavor swirling throughout the profile of this wine.
Orange Blossom & Honeysuckle
Appearing both in the aroma and on the palate, these light floral elements round out the experience of each sip with a delicate finale.
Don't let this month slip away without getting some Chardonnay!
In honor of Earth day, we felt it appropriate to put our new vines in the spotlight. After the 2021 harvest, we removed about 4 acres of vines along the entrance to the estate. This block of Petite Sirah vines was due for retirement, allowing us an important chance to replant the block. Our winemaker carefully selected the clones that would be used in the new planting. In the wine world, vines within a specific varietal can be selected based on certain genetic traits, including resistance to disease or enhanced fruit quality. We chose vigorous and luxurious vines containing incredible genetic potential. Now, this block boasts brand new Zinfandel and Petite Sirah vines which will one day be capable of producing grapes worthy of our Landmark Collection’s quality and esteem. In the meantime, we have the pleasure of seeing the infant vines grow up!
In the Fall of 2021, these vines were ready to retire.
In January of 2022, the soil was tilled and enriched with nutrients after the old vines were removed.
By March, the trellis system was set up and the vines planted. In the foreground of this photo, experienced Cabernet Sauvignon vines look on in anticipation.
Now in April 2022, we have the honor of seeing the first sprouts and leaves from the fledgling vines. We are very excited for what the future will hold!
Happy Earth Day!