Rebo: Stories of Men and Wines
Rebo was born from a vision, a challenge, and a man: Rebo Rigotti, a renowned geneticist at the Agricultural Institute of San Michele all’Adige.
During the 1940s and 1950s, Rigotti devoted his life to studying Trentino grape varieties, aiming to create new ones—capable of expressing the territory’s character while remaining resilient, elegant, and modern.
The Birth of a New Variety
Observing the strength, freshness, and longevity of Teroldego, and comparing them with the softness and adaptability of Merlot, Rigotti intuited that by merging the best of both, something truly unique could emerge.
He began a long journey of experimentation: pollinating Merlot flowers with Teroldego pollen and nurturing hundreds of new seedlings. His goal was to unite in one variety the finest traits of these two noble grapes.
Only a few plants, carefully selected, displayed the qualities he sought: balance, vigor, and a distinctive personality. From these selections, the Rebo grape was born—named after its creator as both a scientific and human tribute.
A Legacy Preserved by Maso Salengo
As Trentino’s winemaking evolved, some believed deeply in Rebo’s potential. Since 1975, the Maso Salengo Estate has chosen to invest in Rebo as a valuable legacy, dedicating to it their best vineyard sites: the sunniest and most ventilated slopes, perfect for enhancing its structure and aromatic expression.
That bold choice transformed Rebo into one of the estate’s symbols—a wine still cultivated today with artisanal precision and profound dedication.
The Taste of Rebo
From Rebo grapes, Maso Salengo produces Trentino DOC Rebo – 100% Rebo (Rigotti cross 107/3).
The wine offers a delicately herbaceous aroma, with fruity and ethereal notes, and a harmonious, savory, balanced palate—a sensory expression of the encounter between two great varieties and the vision of a man who foresaw a new future for Trentino viticulture.
Food Pairings:
Perfect with grilled or roasted red meats, roasts, and aged but not overly salty cheeses—excellent also with semi-aged pecorino.
More Than a Wine
Maso Salengo’s Rebo is more than just a wine: it is the fruit of scientific research, a forward-looking agricultural decision, and a deep connection between vineyard, land, and family.
A story that continues—harvest after harvest.
If you’d like to taste the Rebo yourself, the same wine personally tested by Simona, you can find it on Foodaloo at this link: https://www.foodaloo.it/en/shop/trentino-d-o-c-rebo/
Use our code to get a welcome discount: F&W10