This is a serious expression of Trebbiano – a regional clone, one that is much more than the somewhat neutral version found in other parts of Italy. Barrel fermented and lees aged, it is bone dry, featuring tart apple, lemon and soft herb character that linger long thanks to the grip provided by the lees. It needs some serious food to show best – a classic filet of Sole or a creamy mushroom risotto will benefit nicely from the pairing. Don’t over chill it, as there are nuances here that you won’t want to miss.
Masciarelli, Trebbiano D’Abruzzo DOC (Italy) 2020
By Rich Cook