Historically the most important and ancient area of wine production in Italy, Valpolicella is a geologically complex land and a great resource for the cultivation of the vine.

Respect and enhancement of tradition are fundamental for the inseparable relationship between vines, grapes and production techniques, whose origins go back to ancient times.

Wine has always been produced here via the skilful blending of numerous authochthonous vines, which are cultivated only in this area and which nature seems to have bestowed upon us to be used after partial drying (appassimento).

The variety of grapes linked to the diverse altitudes of different parcels creates multiple variations of aromas and flavours in the wines, as if in a kaleidoscopic symphony.

VALPOLICELLA
GRAPE VARIETIES

The land and the climate have colluded in the singular development of autochthonous vines, creating grapes that are particularly well-suited to partial drying. 75% of Valpolicella’s vineyards are in fact planted with vines that are native to these lands, such as Corvia, Corvinone, Rondinella and Oseleta.

The aim of the Trabucchi d’Illasi winery in cultivating its vineyards is to produce wines that embody the intrinsic characteristics of the land in which the vineyards grow.
The soil on our hills has a peculiar quality, where even the vine can reveal its true nature and consequently yield a great wine, a wine in which man can discover his own essence and feel in harmony with nature. And it is our duty to respect and enhance it.

The grapes for Recioto generally come from vineyards with south-west exposure, where they develop a higher sugar content, while the grapes for Amarone are selected from among the parcels facing east, where the slow ripening leads to a better balance between the various grape components.