Amarone Trabucchi is made primarily with Corvina and Corvinone autochthonous varietals. Corvinone, brought to the appropriate degree of maturation, confers greater richness, a velvety texture and intense fruitiness to the wine. Other interesting varietals include Rondinella, reminiscent of cherries, Oseleta with its fresh acidity and good tannin content and Croatina that bestows a floral and fruity bouquet. The wine is a subdued red, with almost purple highlights. The scent recalls dried rose petals, followed by hints of plums, wild cherries and candied fruit.
The nose is initially most striking as a result of the three classic components: dried rose petals, jammy fruit and candied fruit. The flavour is extremely intense, enriched by the fruity content which then gives way to dense but finely-honed tannins that completely embrace the palate. The wine gently caresses the palate and even has a tactile quality due to its dense and complex extracts.
Harvest: the harvest is carried out exclusively by hand. The selection of the clusters commences during the second week of September and continues until the end of October.
Partial Drying: the hand-picked and carefully selected grapes are laid out to dry from September to January, resulting in an average weight loss of 50%.