The intense, dark, garnet color hints at what is tocome – elegant aromas of dark fruits and baking spices with faint hints of vanilla. The finish is long and harmonious.
Alfredo Buglioni began making wine in 1993 after purchasing 34 acres of land in the Valpolicella Classico area of Italy: 22 acres at Ca Vegri, six acres around the Carrubio winery and six acres in Bardolino. Alfredo and his son Mariano grow traditional, indigenous varietals like Corvina, Corvinone, Rondinella and Molinara and keep the yields low to produce wines of intensity. Initially, the Buglionis used contract winemakers, but finding that their wine tasted similar to all others, they hired their own full-time winemaker, Diego Bertoni. Their first vintage of Amarone, the 2001 was awarded a gold medal at Vinitaly.
|(60% Corvina/25% Corvinone/10% Rondinella/5% Molinara). Made with hand-picked estate fruit from vineyards located in San Pietro in Cariano that were planted on alluvial and gravel soils. The must from freshly vinified grapes was re-passed in the Amarone marc, following a traditional ripasso technique, and underwent a second fermentation. The two wines — the ripasso and the wine from the dried grapes — were then blended together. Both lots were aged for 12 months in French oak casks and six months in bottle before release.
|it makes a perfect partner for red meat and aged cheese.
Serve at a temperature of around 16 -18 °C.
Uncork at least one hour before serving.