Several varieties share the name “Trebbiano” often associated with a geographical denomination that should indicate the site of origin. The Trebbiano romagnolo is a white berry variety which gives a neutral flavor and low in alchool content wine to drink mainly young.  The presence of Trebbiano romagnolo in Romagna dates to the Etruscan and Roman ages but their origin are not undoubted.

Plinio il vecchio in his Naturalis Historia named a wine Tribulanum, from the agro Trebulanis, near Capua. Some other derived the name Trebbiano from “trebula”, that means farm, and may indicate a white wine produced for the farmers own-consumption.

During the period of Roman Empire it was called “legionary wine” as it was very appreciate by the roman soldiers.

Gallesio (Pomona Italiana,1831), reported the description of the Trebbiano fiorentino, but recalled the presence in Italy of different Trebbiano biotypes and mentioned the one in Romagna.

The different types of Trebbiano are reported by Conte di Rovasenda, who mentioned the Trebbiano della fiamma e dell’occhio, which are peculiar of Cesena area.

At the beginning of 20^th century Molon synthesized all the denomination of Trebbiano in the different italian areas, but it is not easy to pinpoint the sinonyms and the different varieties (Molon, 1906).

 The different biotypes of Trebbiano romagnolo has been described by Bazzocchi (1923) Trebbiano della fiamma, Trebbiano di Solarolo and the Trebbiano montanaro.

The Trebbiano romagnolo spread in 1960’s when was introduced the “Pergoletta” trellis system with woody or cement posts equipped. During the 1970’s Manzoni described it: “ Ancient variety grown in Romagna with high yield. It gives a good straw-yellow table wine with  gold lightly hints and great intensity. The Trebbiano flavor is fresh, fruity and sometimes lightly lively in the mouth”. (Manzoni, 1977).

Currently nine clones of Trebbiano romagnolo are present and some researches are actually in progress to obtain new clones to improve qualitative traits that in the past was not considered.

Due to its characteristics of high yield and rusticity, Trebbiano romagnolo, is largely planted in new vineyards and it is the most cultivated variety in  Emilia-Romagna ( 16.000 ha).

 Trebbiano Romagnolo is  present in several DOC s and IGT (North Italy, Sardinia, Lazio ) but this variety is mainly spread in Emilia Romagna and in particular in Ravenna province.

The Trebbiano Romagnolo  produces wines with straw yellow color, with neutral aroma profile.  In testing the wine doesn’t show a firm structure, but it reveals good acidity that keep the young wine lively. For these reasons it may be used to produced sparkling wine and brandy.