• Cantina-Trabucchi-Illasi-Amarone-della-Valpolicella-Riserva-Alberto-Trabucchi

  • Bottle
    750 ml


    Alcohol Content
    16 %


    Acidity
    5.7 g/l


     Sugars
    9.6 g/l


    Net Dry Extract
    37.4 g/l


    Servicing Temperature
    18 – 20 °C

    See label

  • Amarone della Valpolicella DOC – Riserva Cent’anni

    GRAPES: Corvina Veronese, Corvinone, Rondinella and Oseleta.
    VINEYARD LOCATIONS: Fondo Cereolo, Monte Tenda and Castello. The altitude of the parcels ranges from 150 to 250 m a.s.l.
    TRAINING SYSTEM: Veronese pergola (arbour), espalier with guyot pruning.
    HARVEST: from the second week in September to the end of October.
    PARTIAL DRYING: from September, until early January, with a weight loss of 50%.
    AGEING: in French oak barriques
    TASTING NOTES: intense garnet red. The nose is complex, intense and layered with aromas from coffee through to plums, hay, chlorophyll, eucalyptus, black pepper, morello cherry, black truffle and graphite. Impeccable balance on the palate, with acidity, alcohol and tannins in perfect harmony. The tannin is sweet, initially silky, and then a little dry on the finish. The palate opens with an enjoyable and exciting explosion of black truffle and prune that lingers throughout the long, aromatic finale.

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  • Cantina-Trabucchi-Illasi-Amarone-della-Valpolicella-DOC

  • Bottle
    750 ml – 1.5 l – 3l


    Alcohol Content
    15 %


    Acidity
    56 g/l


     Sugars
    10 g/l


    Net Dry Extract
    39 g/l


    Servicing Temperature
    18 – 20 °C

    See label

  • Amarone della Valpolicella DOC

    GRAPES: Corvina Veronese, Corvinone, Rondinella and Oseleta.
    VINEYARD LOCATIONS: Fondo Galante, Monte Tenda, Castello. The altitude of the parcels ranges from 140 to 290 m a.s.l.
    TRAINING SYSTEM: Veronese pergola (arbour), espalier with guyot pruning.
    HARVEST: from the second week in September to the end of October.
    PARTIAL DRYING: from the second week in September to the end of October.
    AGEING: in French oak barriques.
    TASTING NOTES: intense ruby red in colour with fine garnet at the rim. The nose is explosive with pleasant and intense aromas of chocolate, graphite, prune, chlorophyll and black truffle, followed by coffee, black pepper, nutmeg, bay leaves and rosemary. The finale is aromatic and persistent, finishing with black truffle, prune and morello cherry.

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  • Cantina-Trabucchi-Illasi-Recioto-della-Valpolicella

  • Bottle
    500 ml – 1.5 l


    Alcohol Content
    14 %


    Acidity
    6.6 g/l


    Sugar
    158 g/l


    Net Dry Extract
    51.10 g/l


    Servicing Temperature
    16 – 17 °C

    See label

  • Recioto della Valpolicella DOC

    GRAPES: Corvina Veronese, Corvinone, Rondinella, Oseleta.
    VINEYARD LOCATIONS: Fondo Cereolo, Monte Tenda and Castello. The altitude of the parcels ranges from 150 to 250 m a.s.l.
    TRAINING SYSTEM: Veronese pergola (arbour), espalier with guyot pruning.
    HARVEST: from the second half of September.
    PARTIAL DRYING: from September to March on bamboo reed beds, with an average weight loss of 80%.
    AGEING: in French oak barriques.
    TASTING NOTES: intense ruby red colour with garnet hues. The nose is immediately intriguing for the variety of aromas: prunes, dried hay, chlorophyll, black truffle, mint, dried black fig, black pepper, cocoa, bay leaf and vanilla. The palate opens with balanced and generous extracts and freshness. The tannin is initially sweet and velvety and then a little dry on the finish. Very enjoyable flavour of stewed prunes. The finale is long and aromatic.

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  • Cantina-Trabucchi-Illasi-Valpolicella-Superiore-Terra-Cereolo

  • Bottle
    750 ml – 1.5 l – 3l


    Alcohol Content
    15 %


    Acidity
    5.65 g/l


     Sugars
    4,5 g/l


    Net Dry Extract
    35.6 g/l


    Servicing Temperature
    18 – 20 °C

    See label

  • Valpolicella Superiore “Terra del Cereolo”

    GRAPES: Corvina Veronese, Corvinone, Rondinella, Oseleta, Forselina.
    VINEYARD LOCATION: Fondo Cereolo di Sopra. The average altitude of the parcels is 160 m a.s.l.
    TRAINING SYSTEM: Veronese pergola (arbour system).
    HARVEST: from the second week in September to the end of October.
    PARTIAL DRYING: the grapes undergo a brief period of partial drying for 20 – 25 days, with an average weight loss of 25% in a humidity-controlled drying facility.
    AGEING: in French oak barriques.
    TASTING NOTES: intense ruby red in colour. The nose is delightful, with intense aromas of black truffle and graphite, mint, aniseed, cherry, prune and chocolate. The palate has a robust structure and an acidity that recalls hints of pine drops, orange peel, morello cherry, lavender and dark chocolate. Well-balanced with a sensation of subdued alcohol due to satisfying acidity and rather decisive tannins. Persistent finale recalling the aromas on the nose.

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  • La-Gardellina-Biologico-DOC

  • Bottle
    750 ml


    Alcohol Content
    14 %


    Acidity
    5.98 g/l


     Sugars
    0.6 g/l


    Net Dry Extract
    31.7 g/l


    Servicing Temperature
    18 – 20 °C
    See label

  • Valpolicella Superiore La Gardellina Biologico DOC

    GRAPES: Corvina Veronese, Corvinone, Rondinella.
    VINEYARD LOCATION: Fondo Cereolo.
    TRAINING SYSTEM: Veronese pergola (arbour).
    HARVEST: late September and the first week in October.
    PARTIAL DRYING: from mid-October to mid-November with an average weight loss of 25%.
    AGEING: 1 year of ageing in tanks.
    TASTING NOTES: distinct aromas of cherry, ripe plum, aniseed and liquorice with revolving hints of eucalyptus and nutmeg. The palate is fresh and well-balanced with young, velvety tannins elegantly woven into the structure.

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  • Valpolicella-Superiore

  • Bottle
    750 ml


    Alcohol Content
    13.5 %


    Acidity
    4.96 g/l


     Sugars
    0.6 g/l


    Net Dry Extract
    33.3 g/l


    Servicing Temperature
    18 – 20 °C

    See label

  • Valpolicella Superiore

    GRAPES: Corvina Veronese and Corvinone with additional Oseleta and Forselina.
    VINEYARD LOCATIONS: Fondo San Colombano and Castello. The average altitude of the parcels is 220 m a.s.l.
    TRAINING SYSTEM: espalier method with guyot pruning.
    HARVEST: late September and the first week in October.
    PARTIAL DRYING: the grapes undergo a brief period of partial drying for 10 – 15 days resulting in an average weight loss of 15%.
    AGEING: in French oak casks.

     

    TASTING NOTES: fairly intense ruby red in colour. The nose proffers intense aromas of graphite, followed by chocolate, prune, chlorophyll, black pepper, licorice, morello cherry and plum. On the palate the body is medium, immediately yielding morello cherry and ripe plum. A well-balanced wine with an acidity that, thanks to the tannins, effectively subdues the alcohol. Long and aromatic finale.

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  • Cantina-Trabucchi-Illasi-Valpolicella-Biologico-Un-Anno

  • Bottle
    750 ml


    Alcohol Content
    12.50 %


    Acidity
    5.04 g/l


    Sugars
    0.6 g/l


    Net Dry Extract
    29.4 g/l


    Servicing Temperature
    18 – 20 °C

    See label

  • Valpolicella Biologico Un Anno

    GRAPES: Corvina veronese, Corvinone, Rondinella.
    VINEYARD LOCATIONS: Fondo Monte Tenda and Castello. The average altitude of the parcels is 250 m a.s.l.
    TRAINING SYSTEM: espalier method with guyot pruning.
    HARVEST: from mid-September.
    WINEMAKING: in stainless steel tanks.
    TASTING NOTES: ruby red in colour. Floral scent of red roses on the nose, joined by morello cherry, star anise, chlorophyll and then blackberry on the finish. The palate has an enjoyable and fruity plum-like freshness, accompanied by restrained savouriness and minerality, conferring elegance. The finale is long and aromatic, and sweetened by prune on the finish.

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  • Cantina-Trabucchi-Illasi-IGT-Veneto-Rosso-Dandarìn

  • Bottle
    750 ml


    Alcohol Content
    14 %


    Acidity
    6.5 g/l


    Sugars
    5.2 g/l


    Net Dry Extract
    35.2 g/l


    Servicing Temperature
    18 – 20 °C

    See label

  • IGT Veneto Rosso Dandarìn

    GRAPES: Corvina, Corvinone and Rondinella, with an additional 30% of Teroldego and Syrah.
    VINEYARD LOCATIONS: Fondo Dandarin and Castello. The average altitude of the parcels is 220 m a.s.l.
    TRAINING SYSTEM: espalier method with guyot pruning.
    HARVEST: from mid-September.
    PARTIAL DRYING: the grapes undergo a brief period of partial drying for 10 – 15 days resulting in an average weight loss of 15%.
    TASTING NOTES: this wine fully expresses the quality and characteristics of the land in which the vines grow, demonstrating how the composition of the soil and the hillside exposure give the grapes the necessary balance that turns into a fresh, fruity aroma with great harmony on the palate. The result is a wine with an exuberant, elegant and harmonious profile. The finale recalls the personality of the notes encountered on the nose and closes with gratifying smoothness. A wine with spicy and balsamic notes, and hints of woodland berries.

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