Trebianco di Santa Lucia
トレビアンコ・ディ・サンタ・ルチア
Castello dei Rampolla
Chardonnay · Trebbiano · Sauvignon Blanc · Traminer · Malvasia
About this wine
A natural, skin-contact 'orange' wine blending Chardonnay, Trebbiano, Sauvignon Blanc, Traminer and Malvasia, macerated on the skins in terracotta amphorae for around 10 days and aged roughly 12 months in amphora with no sulfur additions. The result pours with amber and copper hues, showing orchard fruit, honey, dried apricot, saffron and waxy pear, with white-wine tannins and a savory, textured finish — a striking departure from Rampolla's Bordeaux-varietal reds.
An adventurous introduction to orange wine from a producer better known for age-worthy reds.
Sommelier's Note
"Proof that even a biodynamic Super Tuscan house can make a genuinely compelling amphora wine — texture over fruit, savoriness over sweetness."
Food Pairings
Its texture and savory bitterness make it a natural match for dishes with skin-contact or umami depth: roasted chicken, mushroom dishes, and aged or washed-rind cheeses.
When to drink it
Natural wine tastings, izakaya-style dinners, curious sommelier picks
Specs
- Grape Varieties
- Chardonnay, Trebbiano, Sauvignon Blanc, Traminer, Malvasia
- Style
- White
- Price Range
- ¥7,500-11,000
Terroir & Winemaking
Skin-contact fermentation and maceration (~10 days) in terracotta amphorae, followed by roughly 12 months of amphora aging with no added sulfites. Fruit is farmed biodynamically on the Rampolla estate.
Frequently Asked Questions
- Is Trebianco di Santa Lucia an orange wine?
- Yes. It undergoes skin-contact maceration in terracotta amphorae for about 10 days, giving it the amber-copper color and tannic grip characteristic of orange wines, rather than a conventional clean white style.
- What grapes are blended into Trebianco di Santa Lucia?
- It blends Chardonnay, Trebbiano, Sauvignon Blanc, Traminer and Malvasia — a field-blend approach that is unusual for an estate best known for Bordeaux-variety reds.
- Is any sulfur added to this wine?
- No. It is fermented and aged in amphora with no added sulfites, in keeping with Rampolla's minimal-intervention, biodynamic philosophy.
- What food pairs well with this wine?
- Its savory bitterness and texture pair well with roasted chicken, mushroom dishes, and washed-rind or aged cheeses, as well as umami-rich Japanese dishes like simmered vegetables or grilled miso-marinated fish.
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