Bruno Trapan grew up steeped in the wine trade. When he was a young man, he entered enology school in Porech. While he was attending enology school, he felt that something was missing. Specifically, he was standing in a vineyard looking across the vines that he had just trained when he came to a stark realization: winemaking is as much a reflection of the land as it is a reflection of the winemaker’s potential. So, while he saw that the university was seeking to unlock his potential as a winemaker, he embarked on his own quest to unlock the potential of his soil. When he was finally happy with his use of the land, he came to another quandary. He knew that the idea of terroir fused winemaking and land, but, as winemaking is a regional and historical practice, he came to believe that to really achieve his winery’s potential, he had to delve deeper into Istria’s cultural and agricultural heritage.
The Bruno Trapan winery is well-known for its Malvazija. This Malvazija is stylistically closer to Assyrtiko than it is to Italian Malvasia Bianca. That’s to say the wine is more angular with good acid structure and pronounced minerality. Because of his belief in the interconnectedness of all things, Bruno Trapan grows his grapes sustainably allowing nature to take its course and manifest itself in the wine.
