2022 Tiberio Trebbiano Abruzzo IGT

Azienda Agricola Tiberio had late beginnings, at least when you compare their story and trajectory to historic and family crested cantine (wineries). Riccardo Tiberio purchased 8 hectares of 69+ year old Trebbiano Abruzzese. He jumped on the opportunity as he realized the potential of the grape, the same grape that brought notoriety to Valentini.

In 2008, his children took over, Cristiana and Antonio. Cristiana is a chemist, and she approaches her wine making with the same methodical curiosity. She made the first aged Pecorino I had the fortune of tasting and it was because she brought the samples with her to America for the very purpose of showing us the grape's potential.

She also works with various biotypes of the Pecorino grape, determined to understand the nuances of each, expanding our interest and knowledge of Abruzzo and its wine making potential.

She makes high end wines, of the same caliber as Valentini and Pepe, and while her fame is on the rise, the wines stay at more moderate pricing than her male maestri. What's more, she has "entry level" wines- her wine prices don't start at hundreds of dollars, rather we have the opportunity to try delicious, varietal, true wines at more of an every day price point. She's leveling the playing field without sacrificing quality, bringing together wines of collector status and affordability, making her a real pioneer for the Abruzzo region.

The vineyards are in Cugnoli, 23 miles inland from the Adriatic and 350m asl. They produce just under 100,000 bottle annually and practice organic and biodynamic vineyard management (though they are not certified). 

Made with older (80yr old) Trebbiano Abruzzese- the coveted Trebbiano known for its high quality and ageability. This mountainous area benefits from a cooler climate, so while temps can reach up to 104F, the night time temps will drop back to 64F, contributing to a longer growing season, which not always, but often makes for more even ripening.

What I love about Tiberio wines is that even her introductory bottlings need some time in bottle. You could easily cellar them for a few years and be in awe how they develop. This Trebbiano is best with a few years of age, but in its current iteration expect a full bodied, high acid, ultra dry white- pair with fatty pork dishes.

For a recent interview with Cristiana, check out Sarah Bray's article on Vinepair