Recioto della Valpolicella

0.5l

$61.00

Recioto della Valpolicella

Tenuta Trabucchi

Recioto della Valpolicella

In stock

$61.00

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The Product in Brief:

✓ Recioto della Valpolicella from native grapes

✓ Manual harvest from mid-September to late October

✓ Natural drying from September to March (weight loss ~80%)

✓ Slow fermentation in steel and new barriques

✓ Aged in oak barrels until bottling

✓ Red passito with great structure, balance and finesse

Tenuta Trabucchi's Recioto della Valpolicella is made from a rigorous manual selection of native Valpolicella grapes, carried out from the second half of September until the end of October. After harvest, the bunches undergo a long natural drying process that extends from September to March, resulting in a significant weight loss of approximately 80%. This slow and patient process concentrates sugars, aromas, and structure, while preserving freshness and balance. Destemming takes place in March, followed by a slow and controlled fermentation: initially in steel tanks, then in new barriques, where the wine completes fermentation and remains until late spring.

Aging continues in oak barrels until bottling, allowing the Recioto to develop depth, harmony, and expressive finesse. In the glass, it presents itself as a red passito wine with an intense, almost inky purple color. The aroma is broad and complex, dominated by a distinct note of dried blackberry, accompanied by dark, enveloping nuances. On the palate, the sweetness is significant yet perfectly balanced by a fresh acidity, which lends energy, drinkability, and elegance. The palate is harmonious, refined, and deep, supported by a substantial structure that makes this Recioto a great meditation wine, capable of combining power and grace.

Between Verona and the hills overlooking Lake Garda, a valley of stone, vineyards, and history welcomes the most authentic essence of Veneto wine.

Situated between Verona and Lake Garda, Valpolicella is a mosaic of hills, vineyards, and stone villages that tell the story of centuries of civilization, work, and beauty. It's a valley that breathes the rhythm of the earth, where every season has its own scent and every gesture preserves an ancient knowledge. The name "Valpolicella" likely derives from the Latinvallis poli cellae, "valley of many cellars": a destiny written from the very beginning, when wine was already an integral part of life and culture in these hills in Roman times. The first evidence of vine cultivation dates back to the 1st century AD, and over the centuries, Valpolicella wine has become a symbol of a patient art, passed down from generation to generation. Among the Romanesque churches, rural courtyards, and Venetian villas, one can read the layers of a history that has united nobility and peasants, faith and work, land and spirit. Every stone, every row of vines, every village like Fumane, Marano, Negrar, or San Pietro in Cariano, tells of a community that has built its identity around wine.

Valpolicella is a unified yet complex territory, divided into three large areas, each with a distinct character that contributes to the overall harmony of its wines.

The Classic ValpolicellaThe oldest and most well-known, Valpolicella includes the historic municipalities of Fumane, Marano, Negrar, San Pietro in Cariano, and Sant'Ambrogio di Valpolicella. Here, vines grow on limestone and white marl soils, in a landscape of extraordinary beauty. It is the birthplace of Amarone and Recioto, intense and complex wines born from a perfect balance between nature, technique, and human intuition.

The Valpantena, located further east, is a green and harmonious valley, where vineyards alternate with olive groves and forests. It's known as the "valley of all gifts" thanks to its ideal exposure and mineral-rich soils. The wines here express elegance, freshness, and verticality: another voice, more subtle but equally profound, in the great chorus of Valpolicella.

Eastern Valpolicella, which encompasses the municipalities of Mezzane, Illasi, and Cazzano di Tramigna, stands out for the strength and structure of its wines. The volcanic soils and drier climate produce powerful, characterful, and long-lived reds, representing the boldest and most contemporary side of tradition.

The Valpolicella landscape is an open-air museum. Renaissance Venetian villas, built by noble Veronese families, alternate with Romanesque churches like San Giorgio di Valpolicella, one of the oldest and most evocative sites in the area. The rural stone courtyards, meanwhile, tell the story of rural life, the toil and joy of a profession that is still evident in the daily gestures of winemakers today. In Valpolicella, time is the true protagonist: the time of appassimento, when the grapes are laid out in drying rooms and the winter air slowly dries them, concentrating their aromas and flavors; the time of fermentation and waiting, which transforms the must into wine; the time of memory, which links each vintage to the next like chapters in the same story. Amarone, Recioto, and Valpolicella Superiore are not just wines, but forms of storytelling: stories of hands, patience, and vision. Each bottle captures the essence of this valley: the strength of the stone, the gentle hills, the wisdom of man. Today, Valpolicella is one of Italy's most prestigious winemaking regions, yet it remains faithful to its authentic soul. New generations of producers have respectfully innovated, keeping the culture of the vineyard and the community alive. Every winery, large or small, cherishes the same conviction: that wine here is born not only from the land, but from the encounter between memory, identity, and time. Valpolicella is a valley that never ceases to teach the value of slowness, listening, and continuity. It is a place where wine is not just drunk: it is lived.

Trabucchi is a historic winery in the Illasi Valley, on the eastern slopes of Valpolicella, an area that has proven over the years to be capable of producing wines of great finesse and longevity. The estate was born with a strong agricultural vocation and a profound respect for the land and its natural balance: a way of working that prioritizes quality, attention to the vineyard, and daily attention to detail. Tender vineyards, breezy hills, limestone and basalt soils: these are the roots of the Trabucchi wines, designed to express the terroir rather than follow trends. Today, the winery and the splendid estate are owned by Dal Forno Bros., which has chosen to enhance this location, maintaining its recognizability while also integrating it into a broader family project.

With the arrival of the new management, significant renovation and modernization efforts have begun: targeted work in the vineyards to preserve soil vitality and plant health, investments in the cellar with the introduction of the most advanced winemaking and fermentation control technologies, new aging areas, and a general increase in quality standards. Dal Forno Bros. owns and markets two distinct brands: Trabucchi, which represents continuity with the history of the Illasi estate and the elegant style of eastern Valpolicella, and Comaroto, a brand new addition to the premium and luxury wine scene, whose first vintage—2021—will not be available until 2026.

The estate is run by Michele and Luca, sons of Romano Dal Forno, who have grown up with the experience and culture of one of the families that has contributed most to the international prestige of Amarone and the Val d'Illasi. Their involvement doesn't denature Trabucchi: it strengthens it. They bring method, rigorous grape selection, a sensitivity to aging times, and a clear vision of positioning: the wine must be recognizable, territorial, clean, and capable of aging. It is this school that has demonstrated, over the years, that even outside the traditional zone, it is possible to produce top-quality Valpolicella and Amarone, provided careful selection, controlled drying, and adequate cellaring time are applied. Within this framework, Trabucchi remains the "historic" face of the Illasi estate: Valpolicella of finesse, Amarone of elegant texture, Recioto of great aromatic power, all products of vineyards cultivated with respect, precision, and an agricultural approach that puts the land at the center. Comaroto, on the other hand, is the project that looks further ahead: a name that recalls the family's roots and will be released on the market only after it has fully matured. Thus, Tenuta Trabucchi enters a new phase: same valley, same vocation, but with the support of the Dal Forno Bros. structure and expertise, and with the goal of making the Illasi Valley known not only for its agricultural history, but for its ability to produce top-notch wines.