Questo vino
Vineyard and terroir
The fruit comes from Fondo San Colombano and Fondo Castello, at 220 metres above sea level. The terrain provides good drainage, while a southern exposure ensures ample sunlight. Moderate temperatures and air currents descending from the Lessini massif benefit both the vines and the drying process.
The soils are stony and rich in limestone. The area has warm winters, hot summers and average annual rainfall of 750–850 l/m². Because the low-clay soils retain relatively little moisture, the balance between rainfall and water retention is important. The vineyards are cultivated organically, with low yields, and the grapes are harvested by hand.
Grapes
Corvina Veronese and Corvinone form the main part of the blend, with smaller amounts of Molinara, Croatina and Oseleta.
Vinification
The grapes are picked in mid-September. Selected bunches are dried for 15–20 days in specially equipped lofts with continuously monitored humidity, losing an average of 10–15% of their weight. The lofts are designed to capture local breezes.
In October, the grapes are crushed and destemmed, followed by 24–26 hours of cold maceration. Fermentation takes place over 15–20 days in temperature-controlled stainless-steel tanks using selected yeasts. The wine is then separated from the gross lees.
A laboratory monitors the grapes’ pH, sugar and acidity to determine harvest timing, and follows fermentation and the wine’s development during maturation. The winery uses a gravity-fed design.
Ageing
The wine matures for 8–12 months in French oak barrels.
Label / history
Azienda Agricola Trabucchi was founded in 1970 by Giuseppe and Raffaela Trabucchi. Its oldest cellar dates from the nineteenth century, and its newest was completed in 2003.
