Amarone della Valpolicella Classico "IL LUSSURIOSO" 2016 - BUGLIONI

Buglioni

£35.25

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Grape

Corvina 60%, Corvinone 20%, Rondinella 10%, Croatina 5%, Oseleta 5%

ABV

15%


Format

0,75 l

Service Temperature

16-18 C° - Uncork it at least two hours before drinking or store it in a decanter for 10 minutes and then pour it back into the bottle before serving.

Food Pairing

Game, char-grilled beef, stews and braised meats but also aged cheeses.

To break with the tradition, we also recommend trying it with raw shrimp – a delicate and elegant combination.

Gavelli Rating

97/100

Amarone della Valpolicella Classico DOCG "Il Lussurioso" 2016 BUGLIONI

Description
After the grapes are harvested in mid-September, they're left to dry for four months before the dried grapes are then pressed and crushed. Fermentation takes place at a temperature of 24ºC. The unmistakable taste of Amarone comes from the maceration of the must, which remains in contact with the skins for 25 days. The subsequent 30-month aging in tonneaux ends with the wine being matured in-bottle for a further 12 months, giving Amarone its typical soft, fresh and elegant taste. The unique ruby red colour and its aroma of cherry, black cherry and white pepper make Amarone the perfect wine to accompany the game, grilled beef, braised meats and long-aged cheeses.

Family history
It was an emotional and loving decision that took the Buglioni family from the world of textiles to that of wine. In Milan, Mariano Buglioni recounted his experience. In 1993 a farmhouse was bought, surrounded by five hectares of cultivated land, with vineyards and olive groves, in the heart of Valpolicella, in Corrubbio di San Pietro a Cariano (Vr). A bucolic dream lived at the beginning, without thinking too much and without programs to fully enjoy this unprecedented dimension of life. Then, little by little, a deeper thought emerged that brought into focus the potential of the winery to produce wine in a less carefree way.

Philosophy

Once the renovation of the farmhouse and underground cellar was completed, they set out to find an oenologist who was qualified, but also young enough not to have suffered any impact yet, and who could join us in the search for a unique wine that would faithfully represent this territory without having reference models. They identified Diego Bertoni the right figure. Since 2009, they no longer use barrique and have reduced the maturation periods to a maximum of two and a half months. It rests for 18, 22 and 26 months in three different types of wood. The result is an Amarone without pronounced tannins. Marked by an extreme drinkability, it indulges in unimaginable combinations such as raw scampi or sea bass filet. A softer and less selective Amarone at the table, open to new pleasures and consumers. An important wine that can be the protagonist in wine culture.