Many different grape varietals in Italy are called Trebbiano. The most common is Trebbiano Toscano, from Tuscany and once (but no longer permitted) was a required blending component in Chianti. In France, Trebbiano Toscano is the same as Ugni Blanc and is known as Talia in Portugal. There is Trebbiano d’Abruzzo from that same region and may be related to the grape Bombino Bianco of Puglia. There is Trebbiano Modenese more suited to making Aceto Balsamico di Modena than wine. The Veneto region’s Trebbiano di Soave and Trebbiano di Lugana may in fact be the same grape as Verdicchio from the Marche region. Generally, expect a crisp, dry, mineral wine with high high acidity, hints of citrus and almond.