Trebbiano d'Abruzzo

Ravioli with bitter greens and Burgundy escargot and butter. And more butter. Genius with skin macerated Trebbiano.

A bit more full than I normally drink but still nice. Does NOT pair well with raw red onions. At all.

Nutty, weighty and rich.

I like this wine but acetic thing was wearing on me last night.

Aged in amphora. Certainly some acetic acid, but also rich and broad and good vibes.

Bit flat, taste neutral. Good with spicy dishes.

Totally realized....slightly nutty w/nice minerality.

Gooood! A "serious" wine, simple, elegant, fresh and versatile. You can pair it from seafood to chees (not aged). Good rate quality/price.

Young but delicious Trebbiano aged in amphora. Typical waxy nose with great acidity. A delicious effort!

Cooked carrots (that's a new one!) with yellow apple skins on the palate to produce some refreshing bitterness. Good to serve for less from the wallet w/o resorting to citrus, grassy, tropical, or imitation oak flavors.