Coste di Brenta Trebbiano d'Abruzzo 2025

Name: Coste di Brenta Trebbiano d'Abruzzo 2025
Brand: UNPINNED Wine Club and Bottle Shop
SKU: OCT2026-4-BUNDLE
Price: 34.0 USD
Availability: OutOfStock

◌ Organic

A savory, dark-fruited Rosso Piceno of Montepulciano and Sangiovese, layered with blackberry, ripe cherry, and a mineral streak of ocean pebbles and rain-washed asphalt.

$34.00

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How It Tastes

Body

Light ────●──── Full

Texture

Crisp ─────●── Waxy

Sweetness
Dry ● ○ ○ ○ ○ Sweet

Acidity
Low ○ ○ ● ○ ○ High

aromas & palate

Grapefruit Pith · Ripe Yellow Peach · Jasmine Blossom · Sea Breeze · Saline Minerality · Limestone

What to Pair

This wine's citrus-laced saline character and waxy texture make it a natural match for bright, herb-forward seafood and citrus dishes.

Roast Halibut with Herbs and Citrus
Fennel Salad with Oranges

About the Producer

Masseria Coste di Brenta was founded in 2004 in Lanciano, Abruzzo, by Augusto Tano and his wife Anna Giovanna Di Ludovico, on a property that had already been in Augusto's family for generations. The estate sits on a hillside between the Adriatic Sea and the Maiella mountains, farmed organically since its founding, with hand-harvested fruit and no pesticides or herbicides. Rather than the high-volume production common in Abruzzo, Coste di Brenta focuses on small-batch wines, producing under 100,000 bottles a year across five labels built on Trebbiano d'Abruzzo, Montepulciano d'Abruzzo, Pecorino, and Rosato d'Abruzzo. Today it remains a family operation, run by Augusto, Anna Giovanna, and their three children.

The Details

Varieties: 100% Trebbiano Abruzzese
Region/Country: Abruzzo, Italy
ABV: 13%
Serving Temp: Chilled (50-54°F_

Watch the 2-minute video explanation

Why I Chose this Wine

Trebbiano is one of the most confusing names in Italian wine: Trebbiano d'Abruzzo the place doesn't actually require Trebbiano Abruzzese the grape, and most bottles lean on Trebbiano Toscano or Bombino Bianco instead. This is a genuine, monovarietal Trebbiano Abruzzese, which is rare enough on its own, and after tasting it I can't figure out why more producers don't bother. That salty, waxy texture on the palate is the kind of thing that makes me want to hand a glass to anyone who thinks they already know what Trebbiano tastes like.