White grape variety
Trebbiano di Soave
A Soave blending variety, genetically identical to Verdicchio despite the Trebbiano name.
What is Trebbiano di Soave?
Trebbiano di Soave is the same variety as Verdicchio, and is unrelated to Trebbiano Toscano despite sharing the name — a good illustration of how unreliable Italian variety names can be.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 12963 under the prime name VERDICCHIO BIANCO, with berry skin colour blanc and country of origin italy. Checked 2026-08-17.
- Verdicchio — The same variety as Verdicchio, which is the name it carries in the Marche and the one under which it has a reputation for ageing. The Trebbiano in this name is a historical misattribution rather than a relationship.
What it tastes like
This is the envelope across every expression of Trebbiano di Soave, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | low | Consistent | |
| Acidity | medium-plus | Some variation | |
| Alcohol | medium | Some variation | |
| Body | medium | Some variation | |
| Fruit intensity | medium | Some variation | |
| Aromatic intensity | medium | Consistent | |
| Oak influence | low | Consistent | |
| Savoury character | low-medium | Consistent | |
| Floral character | low | Consistent | |
| Herbal / green character | low | Consistent | |
| Spice | low | Consistent | |
| Earthy character | low | Consistent | |
| Perceived freshness | medium-plus | Some variation | |
| Texture | medium | Consistent |
Common flavours
Wines made from it
The same grape in different places and different hands. These are where the wide ranges above resolve into something specific.
Where it grows
- Veneto — Italy
If you like Trebbiano di Soave, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Soave
Both are made from trebbiano di soave, and the structural profile is close across body, acidity and tannin, both come from the same country.
Expect it to be more floral, and more oaky.
Catarratto
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more savoury.
Trebbiano Abruzzese
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more savoury.
Similar but lighter
Something like this, but lighter?
Trebbiano Romagnolo
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be sweeter, and more restrained in fruit.
Parellada
The structural profile is close across body, acidity and tannin.
Expect it to be more floral.
Trebbiano Toscano
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be sweeter, and more neutral and subtle.
Similar but lower in alcohol
Something like this, but less alcoholic?
Hunter Valley Semillon
The structural profile is close across body, acidity and tannin.
Expect it to be more savoury, and fresher and more acidic.
Colombard
The structural profile is close across body, acidity and tannin.
Expect it to be fresher and more acidic, and lighter.
Alpine white
The structural profile is close across body, acidity and tannin.
Expect it to be fresher and more acidic, and more oaky.
Similar but fuller
Something like this, but richer?
Soave Classico
Both are made from trebbiano di soave, and the structural profile is close across body, acidity and tannin, both come from the same country.
Expect it to be more savoury, and more oaky.
Friuli white
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more oaky, and more savoury.
Fiano
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more floral, and more oaky.
What to eat with it
Ranked by WineHQ's pairing engine, which reasons from the structure of the dish.
Fillet steak
Works because the finished dish, not the raw ingredient, sets the target.
Salmon
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Salmon in a cream sauce
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Trout
Works because low tannin avoids the metallic interaction with fish.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
Halibut
Works because low tannin avoids the metallic interaction with fish.
How to serve it
Temperature
9–12°C
48–54°F · Fridge cold
From a 20°C room, roughly two to three hours in the fridge, or about 20 minutes in a bucket of ice and water.
Decanting
No need to decant
Nothing about this wine suggests it needs decanting. Light, aromatic and sparkling wines generally lose more than they gain.
Glass
Universal wine glass
A medium tulip-shaped glass handles almost everything well. If you own one set of glasses, this is the set to own — the difference between a good universal glass and a grape-specific one is far smaller than the difference between a good glass and a bad one.
Ageing
Wines made from this grape are generally at their best within a few years.
Identical to Verdicchio, and grown in Soave as a minority partner to Garganega. In that role it is for early drinking; the same variety in the Marche, under its own name, produces wines that age well — which says more about site and intent than about the grape.
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof