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DESCRIPTION
Superb blend of typical vines, with the enhancement of the typical blend based on Corvina, Corvinone and Rondinella, with small amounts of Croatina and Oseleta.
SANT'AMBROGIO DI VALPOLICELLA. (VR)
Crushing and destemming of the dried grapes in January. Fermentation at a controlled temperature of 24 ° C. Maceration of the must for 25 days, with daily pumping over and punching down. Malolactic fermentation.
Maturation in tonneaux and partly in large barrels for 30 months. Aging in the bottle for 12 months before release.
Intense ruby red color. Scent of cherry and black cherry, white pepper spice with mineral notes. Soft, fresh and elegant taste.
HOW TO SERVE
16-18 °C (７７°F)
Uncork at least 2 hours before being drunk, or leave to decant for 10 minutes and return to the bottle before serving.
It can evolve well in the cellar for 5-7 years
Pairings: irresistible with risotto al liar and braised meat, grilled red meats, typical Veronese boiled meats, medium and long-aged cheeses.
CELLAR
Buglioni is passion in Valpolicella. Tell a story of luck, commitment and belief. Viticulture. ALFREDO AND MARIANO BUGLIONI HAVE NEVER DREAMED OF BECOMING WINE-MAKERS In 1993 Alfredo Buglioni bought the old farmhouse of his dreams, in the heart of the Valpolicella Classica. With the property came a 4-hectare vineyard, cultivated with local red varieties Corvina, Corvinone, Molinara and Rondinella. They had no idea what to do with that year's crop. So they approached big-name producers and offered their crop. For seven years they continued to donate their grapes. Read more
