Tribbiano toscano

Main Characteristics of the Tribbiano toscano Grape

The Tribbiano toscano grape variety has been cultivated in Tuscany since time immemorial, with the highest density of plantings located in the province of Florence. The harvest of this grape is traditionally used in blends alongside the red varieties Canajuolo and San Gioveto to impart greater lightness and freshness to the finished wines. Wine scientists have proven the complete identity of the Tuscan variety to the French variety Ugni blanc, which is widespread in Provence. The variety demonstrates exceptional productivity when grown in favorable soil and climatic conditions. The ripening period belongs to the late category and occurs in the first decade of October. According to the results of three-year analyses, the average parameters of the must demonstrate a stable sugar accumulation level at 20.3% with a titratable acidity level of 7.2 g/l (calculated as tartaric acid).

Morphological Description of the Tribbiano toscano Grape Variety

Morphological features of the vegetative and generative organs of the variety:

• Mature annual shoot (cane): Possesses a distinctly striking external appearance, characterized by significant thickness and a rough, longitudinally furrowed, and dotted surface. The bark of mature woody shoots is colored a beautiful light hazel (walnut) color, while in a herbaceous state, the shoots feature a bright light green coloration. Internodes are long, ranging from 8 to 10 centimeters. Nodes are prominent and distinct. Buds do not have pubescence, being large, protruding, and pointed in shape.
• Young shoot (tip): Covered with a flake-like down of a light green color. Young unfolding leaves feature a slight violet tint. Tendrils form as bifurcated, sometimes three-parted, thin, and have light green longitudinal stripes.
• Formed leaf: Large in size, with a dense consistency and an uneven wrinkled and bullate surface prone to curling. The coloration of the blade is intensively green and glossy, with the leaf turning completely yellow in autumn. The upper side is glabrous; the lower side is covered with dense pubescence in the form of a thick web, giving the leaf a bluish-grey appearance. The main veins on the lower side are strongly prominent and thick, colored a very light green, while the secondary veins form a dense branched network. The blade is five-lobed, and the petiolar sinus is semi-closed, with overlapping margins of the main lobes. The lateral sinuses are shallow, elliptical, and open along the margin. Denticulation is wide and highly pronounced; the large teeth have a blunt, curved shape with a point at the end, while the small teeth are shallow and sharp. The petiole is long, equal to the central vein of the leaf, features weak longitudinal furrowing, and is partially colored a roose-like tint.
• Cluster: Has a medium size and a distinctly elongated cylindrical shape with well-developed wings (lobes). The cluster structure is loose, sometimes rare. The rachis is thick, firm, and long. The pedicels of the branchings are elongated, of a very light green color.
• Berry: Has a medium size and regular spherical shape. The skin is thin but firm, with a glossy shine and a weak waxy bloom. The coloration of the berries is amber-yellow, and upon full ripening in the sun, it acquires a bright, transparent rose-fiery sunburn. The pulp is liquid and juicy, and the taste is sweet, with a light acidity, simple. Inside the berry, one to three seeds are contained. The berries are firmly attached to the pedicels and stand out for their excellent keeping capacity.

Agrotechnical Features of the Tribbiano toscano Variety

The Tribbiano toscano grape variety possesses significant growth vigor of the vegetative mass and a powerful vine habit. In the spring period, budburst and flowering occur in late terms. Flower fertilization passes easily, ensuring a guaranteed and abundant yield without a tendency to flower shattering. The vines show high resistance to adverse weather conditions of the autumn period. The grape adapts well both to management on high supports in combined plantings and to low-trained cultivation in vineyards. The Tribbiano toscano variety has a high susceptibility to powdery mildew (oidium); however, conducting several thorough preventative sulfur treatments allows for complete protection of the plantings.

Winemaking and Product Characteristics

The Tribbiano toscano grape variety is the main raw material for the production of traditional Tuscan dessert wines of the Vinsanto category. Due to the firm skin of the berries, their resistance to rotting, and their unique ability to retain turgor over long periods without spoiling, the clusters are ideal for long-term drying on straw mats. The grape is also utilized for the production of Tuscan vermouths. In the past, this variety was used to make single-varietal sweetish white table wines under the name "Trebbiano dolce". In modern winemaking, commercial usage of the variety in its pure form for dry wines is limited, as with long aging, the varietal wine acquires excessive harshness and loses its color. The variety is predominantly valued as a component of young, refreshing blends.