Trebbiano Toscano is the third most cultivated white variety in Italy (after Catarratto and Glera). Its grapes are present in dozens and dozens of designations, both in purity and, above all, in assembly with other grapes. It is used for the production of white wines, white passito wines and participates, strange to believe, in the assembly of important red wines (such as Carmignano DOCG).

Its use on an industrial scale, which has often "flattened" the organoleptic profile of its dry wines, has relegated it over the years to have a marginal image on the market. On the other hand, some small productions, like those of Vin Santo, constitute the other side of the coin, gathering a proper appreciation for its organoleptic qualities.

It is the main among all the varieties of the Trebbiano family, its vine of origin. It has spread mainly in the regions of central Italy: it is widely used in Tuscany (obviously), in Umbria, in Lazio and in Abruzzo, while it is not easily found in northern Italy, where the lower temperatures do not allow grains to reach full maturation and negatively affect the final acidity level.

It is said that this vine originates from the Middle East and, a few millennia ago, has spread first in Italy and then also in other countries: for example, it is present in France (where it is known as Ugni Blanc or Sain Emilion, in Portugal (known as Douradina Branco or Talia), in Bulgaria and Greece.