Buglioni Il Bugiardo Classico Superiore Ripasso 2009
Blend: 60% Corvina, 25% Corvinone, 10% Rondinella, 5% Molinara
The Buglioni family has been making wine since 1993, when they purchased an old farmhouse surrounded by vineyards and olive groves in Corrubbio di San Pietro in Cariano in the heart of the Valpolicella Classico region. Alfredo, his wife, Gabriella, son Mariano, and Mariano's family, had been living in a larger village, and were ready to move to the more-relaxing countryside in Corrubbio di San Pietro in Cariano, one of five villages that comprise the Valpolicella Classico region. After only two months in the Buglionis' new home, and without any knowledge of how to prune, harvest or store the precious wine grapes surrounding their farmhouse, the vineyards were ready to be harvested. Initially, each vintage was a joyous event shared with friends and collaborators, but soon the Buglionis' vision and passion allowed them to dream that they could become "real" winemakers.
Today, Buglioni owns 46 hectares (114 acres) of vines planted to the traditional indigenous varieties of Corvina, Corvinone, Rondinella, Molinara, Oseleta, Croatina and Garganega. The 14 hectares (34.6 acres) of vineyards planted near the winery are trained using the double pergola system, while the remaining vineyards in Sant’Ambrogio and San Pietro in Cariano are trained using the guyot system. The lightly textured, gravelly, dark alluvial soil, meticulous vine pruning, and scrupulous control techniques Buglioni employs ensure the production of high-quality grapes.
The winery offers visits, tastings and overnight accommodations at the Dimora del Bugiardo. In addition, there are three Buglioni restaurants in Verona: Osteria del Bugiardo, Piscaria del Bugiardo, Locanda Buglioni.
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.