*No additional discount. We kindly ask you to respect our discount policy. Utilizing the 10% first-time discount code for this purchase will result in a refund and a 5% re-stocking fee.

----

Valentini Trebbaino may be Italy’s most extraordinary white wine. We believe it to be. Wildly textural, mineral-laden, and savory, this wine is perplexing in the best possible way. Valentini Trebbiano usually requires close to five years in bottle before it is approachable, but your patience will be rewarded. 

History

Mystic curiosity surrounds the winery as very few people are welcome at the estate, but here is what we know. Valentini’s rich historical legacy dates back to 1650 and was first recognized for its exceptional quality in 1868 by Camillo Valentini. The property was not initially managed by a family member but in the 1950s Edoardo Valentini took on the responsibility of managing the estate. It is Edoardo who has been attributed to gaining a cult following for these wines. Following his passing in 2006, his son Francesco Paolo continued his legacy, and today, the estate is in the capable hands of Edoardo’s grandson, Gabriele. This estate is so committed to quality, that they will not release a wine they believe to be incorrect.

Trebbiano d'Abruzzese

Valentini uses a very specific clone of Trebbiano, Trebbiano d’Abruzzese. This is very different from the Trebbiano you find at Roman trattoria. It is considered a noble variety of the Trebbiano grape. The combination with the rigorous sorting at harvest, organic farming methods, and traditional pergola vineyard trellising seems to be the recipe for success. Merely 5% of the grapes are retained for Valentini Trebbiano, while the rest are sold to other wineries. By carefully selecting only the finest grapes, they ensure wines that possess both consistent quality and the ability to mature beautifully over time.

Cellar

In keeping with their natural ethos, Francesco Valentini uses native yeasts for fermentation and avoids adding sulfites in the winery. Post fermentation the wine undergoes malolactic fermentation in old oak barrels, creating a smooth and creamy texture. The barrels also contribute toasty flavors and expose the wine to just enough oxygen to add nutty notes.

Descriptors we have used to characterize this wine are complex, savory, nutty, crunchy, textural, toffee, chai, coffee, pineapple, backing spice, bruised orchard fruits, and salty. This wine draws a plethora of complexities. We will never say no to a bottle of Valentini, unless it's too young, of course.