Buglioni Il Bugiardo Classico Superiore Ripasso 2011
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Blend: 60% Corvina, 20% Corvinone, 10% Rondinella, 5% Croatina, 5% Oseleta
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A harmonious red, with supple tannins framing the flavors of pureed black cherry, herb-marinated black olive and licorice drop, accented by hints of graphite and spice box. Fresh and focused. Drink now through 2025.
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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.
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.
Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.
Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.
Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.
Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.