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Buglioni L'Amarone della Valpolicella Classico 2012

Other Red Blends from Valpolicella, Veneto, Italy
  • TP92
16.2% ABV
  • WS92
  • WE91
  • TP93
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3.7 5 Ratings
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3.7 5 Ratings
16.2% ABV

Winemaker Notes

Dark ruby-red in color with garnet shades. Intense and elegant aromas of ripe fruit, raisins and spices with vanilla, tobacco, cocoa and anise. Persistent, warm flavors, velvety and harmonious. This is a wine for meditation — a protagonist on its own.

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

Critical Acclaim

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TP 92
Tasting Panel
Deep ruby color; rich and earthy nose; intense and meaty with plum, berry, and spice; dense, ripe, and long with serious concentration. 60% Corvina, 20% Corvione, 10% Rondinella, 5% Croatina, 5% Oseleta
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Buglioni

Buglioni

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Buglioni, Valpolicella, Veneto, Italy
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In June 1993, Alfredo Buglioni purchased an old farmhouse surrounded by 3.89 hectares (9.6 acres) of vineyards and 2 hectares (4.9 acres) of olive groves in Valpolicella Classico, northwest of Verona, Italy. 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.

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.

Valpolicella

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Other Red Blends

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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.

YNG257572_2012 Item# 325614