The Rebo grape variety is named after Rebo Rigotti (1891-1971), a researcher at the San Michele all’Adige Experimental Station (TN), who created this cross around 1920, intending to find a substitute for Merlot for use in less suitable areas. The Rebo variety is cataloged as Incrocio Rigotti 107-3 (Merlot x Teroldego). The result was a grape variety capable of producing wines with the fragrance of the indigenous Marzemino but supported by the structure of Merlot. Rebo has spread beyond Trentino, though the only DOC that recognizes it is Trentino DOC. The main cultivation areas include the municipalities of San Michele all’Adige, Volano, Calavino, Cavedine, and Padergnone, in the Valle dei Laghi, the birthplace of Rebo Rigotti. Trentino DOC allows Rebo wine to be labeled “Superiore,” provided it is aged at least 22 months, although its organoleptic characteristics primarily make it a wine for early consumption.

The wine produced from the Rebo grape has an intense ruby red color with violet hues. The aroma is equally intense, with fruity notes and light spicy hints, which become more defined in aged wines. On the palate, it is dry, full-bodied, moderately tannic, and balanced, thanks to a pleasant freshness. Trentino Rebo DOC pairs well throughout a meal and is suitable for both first courses and various types of meat. It is also excellent with aged cheeses.