Valpolicella Ripasso Classico Superiore DOC "IL BUGIARDO" 2017 - BUGLIONI

Buglioni

£18.25

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Grape

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

ABV

14,5%

Format

0,75 l

Service Temperature

18-20 C°

Food Pairing

Perfect as an accompaniment to traditionally cooked meats, medium or mature cheeses.

Gavelli Rating

94/100

Valpolicella Ripasso Classico Superiore DOC "Il Bugiardo" BUGLIONI

Description
Buglioni's Valpolicella Ripasso Classico Superiore is an intense and elegant wine.
The vinification is carried out by macerating and pressing the destemmed grapes, fermenting at a controlled temperature of 28°C. The must, obtained from the freshly pressed grapes is added back to the Amarone marc in January, and undergoes a second fermentation. The wilted grapes are vinified in November and macerate in contact with the skins for 20 days. The two wines - the Ripasso and the wine made from the wilted grapes - are then blended.
The wine is aged for 12 months in tonneaux and 50 hl barrels. It is then aged in bottle for a further 6 months before being sold.

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.