Trabucchi Illasi
Giuseppe Trabucchi is the soul and heart of this company acquired by his family in 1925. The lands of the winery extend across the Valpolicella and the soils of Soave, on the summit of Monte Tenda, where they dominate the entire valley below from above. For Giuseppe Trabucchi, the company philosophy must reflect his main thought, which is that wine should tell the story of the territory in which it is born: in his case, the valley of Illasi. For this reason, he seeks to maximize the characteristics that the exposure, soil, and climate of this valley confer to the grapes.
The vineyards are located around the villa and in plots scattered in other parts of the valley, so as to make the most of the different characteristics of each individual area. The vineyards are trained using the guyot method, they are not weeded, and organic fertilization is carried out in spring. The drying of the grapes takes place on racks in a ventilated environment. The winery, on the other hand, has a modern layout with refined architectural taste: arranged over three buildings, the first dating back to the 1800s, the second from the 1990s and the third, in operation since 2003, develops over three underground floors connected to the historic winery through a tunnel.
It is in these rooms that the maturation and aging of the grapes take place, which undergo a first passage in barrique and a subsequent one in large barrels. The labels that come out of this typical Venetian winery are rich in color and have intense and pronounced fruity aromas, also characterized by great elegance and balance. A winery that knows how to tell the story of its territory of origin, made of incredible aromas and surprising flavors.
Giuseppe Trabucchi is the soul and heart of this company acquired by his family in 1925. The lands of the winery extend across the Valpolicella and the soils of Soave, on the summit of Monte Tenda, where they dominate the entire valley below from above. For Giuseppe Trabucchi, the company philosophy must reflect his main thought, which is that wine should tell the story of the territory in which it is born: in his case, the valley of Illasi. For this reason, he seeks to maximize the characteristics that the exposure, soil, and climate of this valley confer to the grapes.
The vineyards are located around the villa and in plots scattered in other parts of the valley, so as to make the most of the different characteristics of each individual area. The vineyards are trained using the guyot method, they are not weeded, and organic fertilization is carried out in spring. The drying of the grapes takes place on racks in a ventilated environment. The winery, on the other hand, has a modern layout with refined architectural taste: arranged over three buildings, the first dating back to the 1800s, the second from the 1990s and the third, in operation since 2003, develops over three underground floors connected to the historic winery through a tunnel.
It is in these rooms that the maturation and aging of the grapes take place, which undergo a first passage in barrique and a subsequent one in large barrels. The labels that come out of this typical Venetian winery are rich in color and have intense and pronounced fruity aromas, also characterized by great elegance and balance. A winery that knows how to tell the story of its territory of origin, made of incredible aromas and surprising flavors.
