In this regional exploration, Tom Hyland for Decanter explores how a new generation of Italian winemakers are elevating Trebbiano from a historically high-yielding, overlooked grape into a source of distinctive, terroir-driven white wines. Calling out Petrolo’s Bòggina B as a standout example, we see how careful vineyard work, lower yields, and thoughtful winemaking techniques are revealing the grape’s capacity for complexity, freshness, and longevity.
Hyland describes Bòggina B as “arguably the most complex version of Trebbiano in Tuscany”. Produced at Petrolo’s estate in Bucine, this 100% Trebbiano wine is crafted in a Burgundian-inspired style with extended lees aging in French oak tonneaux, resulting in a wine that is deeply textural, intensely mineral, and driven by bright acidity with a long, savory finish. Winemaker Luca Sanjust emphasizes that the wine is deeply connected to the estate’s soils and landscape, delivering a distinctive and expressive interpretation of the grape.
Read the full feature HERE.
