Buglioni L'Amarone della Valpolicella Classico 2013

  • 92 James
    Suckling
  • 91 Wine
    Enthusiast
4.2 Very Good (13)
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Buglioni L'Amarone della Valpolicella Classico 2013 Front Bottle Shot
Buglioni L'Amarone della Valpolicella Classico 2013 Front Bottle Shot Buglioni L'Amarone della Valpolicella Classico 2013 Front Label

Product Details


Varietal

Region

Producer

Vintage
2013

Size
750ML

ABV
16.5%

Your Rating

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Somm Note

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 18 C (65 F). Open at least one hour before serving.

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

Professional Ratings

  • 92

    This wine has serious tannins, even in the massive Amarone context, and you’ll have to go for them to find this exciting. Plenty of prune, bitter-chocolate and clove character. Long, intense, dry finish of some complexity. Drink or hold.

  • 91
    Enticing aromas of cassis, cocoa and underbrush lead the nose. The dense palate offers blackberry jam, tobacco and licorice alongside firm, polished tannins. Drink 2019–2026.

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2008
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Buglioni

Buglioni

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Buglioni, Italy
Buglioni Trees Farm house Winery Image

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.

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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 red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Valpolicella Wine

Veneto, Italy

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Among the ranks of Italy’s quintessential red wines, Valpolicella literally translates to the “valley of cellars” and is composed of a series of valleys (named Fumane, Marano and Negrare) that start in the pre-alpine Lissini Mountains and end in the southern plains of the Veneto. Here vineyards adorn the valley hillsides, rising up to just over 1,300 feet.

The classification of its red wines makes this appellation unique. Whereas most Italian regions claim the wines from one or two grapes as superior, or specific vineyards or communes most admirable, Valpolicella ranks the caliber of its red wines based on delimited production methods, and every tier uses the same basic blending grapes.

Corvina holds the most esteem among varieties here and provides the backbone of the best reds of Valpolicella. Also typical in the blends, in lesser quantities, are Rondinella, Molinara, Oseleta, Croatina, Corvinone and a few other minor red varieties.

Valpolicella Classico, the simplest category, is where the region’s top values are found and resembles in style light and fruity Beaujolais. The next tier of reds, called Valpolicella Superiore, represents a darker and more serious and concentrated expression of Valpolicella, capable of pairing with red meat, roast poultry and hard cheeses.

Most prestigious in Valpolicella are the dry red, Amarone della Valpolicella, and its sweet counterpart, Recioto della Valpolicella. Both are created from harvested grapes left to dry for three to five months before going to press, resulting in intensely rich, lush, cerebral and cellar-worthy wines.

Falling in between Valpolicella Superiore and Amarone is a style called Valpolicella Ripasso, which has become immensely popular only since the turn of the century. Ripasso literally means “repassed” and is made by macerating fresh Valpolicella on the pressed grape skins of Amarone. As a result, a Ripasso will have more depth and complexity compared to a regular Superiore but is more approachable than an Amarone.

YNG279096_2013 Item# 430107

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