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Buglioni L'Amarone della Valpolicella Classico 2012
It is traditionally paired with game, grilled beef, stew, braised meat and mature cheeses, however, the smoothness of its dry fruit allows for modern and daring pairing... have you ever tried it with raw prawns or scampi? Serve at 18C (65F) and open at least one hour before serving.
Blend: 60% Corvina, 20% Corvinone, 10% Rondinella, 5% Croatina, 5% Oseleta
In 2000 — after renovating the farmhouse and its underground cellars — the Buglionis turned to the prestigious Oenology Institute of San Michele all'Adiage in Trento, Italy, to find a young enologist to join them in their new adventure as wine producers. Diego Bertoni took up the challenge and is still their enologist today.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.