One of the many synonyms for the ubiquitous Ugni Blanc. This particular name is used throughout Italy, particularly in the central regions of Tuscany, Umbria and Emilia-Romagna where it is so common that it was used in the recipes for the well-loved reds of Chianti and Vino Nobile de Montepulciano. For many years almost every inexpensive white wine in Italy had some percentage of Trebbiano, due in part to its ridiculously high yields and useful natural acidity. Today Trebbiano is still quite common but is taking a back seat to more expressive vines that may produce smaller quantities but may be more viable in the international market. Aromas and flavors of citrus fruits and almonds are common.