Trebbiano is thought, partially due to its prodigious yields, to be responsible for the highest volume of wine in the world; especially if one counts the base wines in Cognac and Armagnac (where the grape is known as Ugni Blanc) that is then distilled. When its yields are uncontrolled the resulting wine will lack character, but its high acidity and light body are so useful that its inclusion is allowed in more appellations than any other grape. One solution for an over productive Trebbiano vineyard, as is the case here, is to plant the vines at high densities so the vines must compete against one another, although this theory has never been proven. Another approved solution is crop thinning, which is also done in this case. One more solution, as is implied by Trebbiano’s preeminent position atop the approved blending grape charts, is to blend it, and Semillon, with its weight and low acidity, is the perfect partner for Trebbiano. Now run by Paolo Giusti, the fourth generation to lead the family’s wine business, the grapes are certified organic and sustainability is the guiding principle of the estate. One could easily be forgiven for mistaking this wine for Sauvignon Blanc with its aromatic blend of gooseberry and grapefruit, but the honeyed, waxy pear, nectarine and melon notes (especially the spicy melon rind notes on the finish) are a clue that something else is afoot. Perfect for seafood and white meat dishes with cream sauces.