Buglioni
Buglioni, Valpolicella Classico Superiore l'Imperfetto 2017
Buglioni, Valpolicella Classico Superiore l'Imperfetto 2017
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50% Corvina, 20% Corvinone, 25% Rondinella, 5% Croatina.
Double pergola system with 3000 vines per hectare. 18 Buds per vine. Green cover between the rows. Yield: 50 hl/Ha.
Harvesting method: manual, at the end of September. Part is pressed immediately, while a small percentage is left to wither in the drying room until November.
Crushing and pressing of de-stemmed grapes. Fermentation at a controlled temperature of 28°C.
The must obtained in September from freshly-vinified grapes, macerates in contact with the skins for 10 days; the must obtained in November from dry ones, remains in contact with the skins for 20 days. The two wines are then assembled. Malolactic fermentation.
The wine is aged in tonneaux and 50 hl casks for 6/8 months. It is then left to mature further 9 months in the bottle before release.
Deep ruby red in color. Distinct and elegant aroma of ripe red fruit and black cherry, with scents of spices and vanilla. Round in the mouth, velvety and harmonic.
Perfect pairing with truffle and porcini mushrooms, roasted beef and hard pressed cheeses.
In 1993, Alfredo Buglioni and his son Mariano bought the old farmhouse of their dreams, in the heart of Valpolicella Classico. With the property came a 4 hectares vineyard planted to the local red varieties Corvina, Corvinone, Molinara and Rondinella.
Then with the 2000 vintage, Mariano and his father undertook their first serious effort at winemaking. They relied on a consultant to set up their cellars below their farmhouse and to produce the first vintage of 12 000 bottles. In 2001, the oenologist Diego Bertoni, who still leads the winery, joined the company.
By 2004, the Buglionis’ first Amarone was ready for release, along with a range of other wines, and Mariano went to sell it.
They’ve increased their vineyard holdings to nearly 54 hectares in Valpolicella Classico, have begun farming organically and are building a new winery. 39 hectares of Guyot-grown vineyards in Sant'Ambrogio and 15 hectares in the village of Corrubbio di Negarine, where the vines are grown mainly with the traditional double pergola system, historically linked to Valpolicella.
Buglioni now bottles nearly 280,000 bottles a year under its own label, sold in Europe, the United States and Asia.
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