Ugni Blanc (Trebbiano)

Ugni Blanc is mainly grown in the two major producing regions of France, Cognac and Armagnac. It is a white wine grape, but due to its low acidity and sugar content, it is mostly used in France as an ingredient in brandy.

It is also used for white wine, and in addition to the two production areas mentioned above, it is also grown in Bordeaux and Provence, where its acidity is utilized by blending it with local varieties.

In Italy, where it originally originated, it is cultivated extensively in Tuscany, Lombardy, Veneto and Umbria, and its lively, fresh flavor is enjoyed.

It prefers clayey limestone soil, which is why it is well suited to the southwestern regions where Cognac and Armagnac are located. It buds late, so it is almost never affected by spring frosts, but it also ripens late, so if you wait for it to fully ripen, it will be harvested around October.

The grapes have a high acidity and low sugar content, so they are not easily affected by mold and have strong resistance to disease. In addition, the yield is generally abundant, and the bunches are large and not packed with fruit, so there is good ventilation, which also helps protect the grapes from the damage caused by mold.

The grapes have a mild aroma, high acidity, and low sugar content, especially in Cognac and the southwest, but this works wonders for white wine, which is the base for brandy. First of all, because of the high acidity, there is no need to add sulfur dioxide to prevent oxidation when brewing white wine.

By distilling very pure white wine, we are able to produce a pure, fine spirit that is suitable for long-term aging.

By itself, it has a mild aroma, a strong acidity, a crisp taste, and a low alcohol content. In the case of white wine, the individuality of Ugni Blanc is brought out by blending it with other varieties that have a bright aroma and high sugar content but lack acidity.

Furthermore, the finest brandies such as Cognac and Armagnac take advantage of this neutrality, and after years of aging they offer us a mellow and rich flavor.

In the case of white wine, its sharp acidity, crisp taste, refreshing flavor, and subtle aroma make it definitely more suitable to pair with food as an accompaniment to a meal than to drink on its own. It goes perfectly with Japanese food, so it is recommended as a partner for everyday drinking. It goes well with fish, shellfish and crustaceans, and can also be enjoyed with sushi.