Cantine Buglioni
il Lussurioso Classico Amarone della Valpolicella Corvina Blend
Valpolicella, Verona, Veneto, Italy
Ruby with with aromas of dried fruits with floral and smoky floral spice notes. On the palate plum and sweet cherry flavors, savory, with citrus, pepper & cacao. Soft tannins, chewy on long savory finish ending with earthy oak and juicy ripe fruit character.
Ruby with with aromas of dried fruits with floral and smoky floral spice notes. On the palate plum and sweet cherry flavors, savory, with citrus, pepper & cacao. Soft tannins, chewy on long savory finish ending with earthy oak and juicy ripe fruit character.
May 28th, 2021
Dried dark fruits, vanilla, balanced tannins.
Dried dark fruits, vanilla, balanced tannins.
Jul 11th, 2022
What better time to experience your first Amarone della Valpolicella than when you’re practicing writing, in your own words, how the passito method works and the style and character of wines it produces...
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Most famously used in Veneto, Italy, the passito / appassimento method increases structure, color, and flavor in red wines (it can be used for white wines, too). Harvested grapes spend a period of time drying indoors; as the grapes shrivel and raisin, their sugars and flavors concentrate. These dried grapes are then fermented and may be made into an Amarone (dry or off-dry) or a Recioto (sweet) style. Ripasso is another, related method that uses the unpressed skins from a fermenting Amarone, but I’ll leave that for another time.
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This wine (in the picture) is an Amarone made with Corvina grapes and in this case it’s a dry style with high tannins and alcohol, intensely concentrated red and black fruit (cherries, prune, plum) and spice notes. It’s incredibly powerful.
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Buglioni, il Lussurioso, Amarone Della Valpolicella Classico DOCG. Vintage 2015. ABV 16%.
What better time to experience your first Amarone della Valpolicella than when you’re practicing writing, in your own words, how the passito method works and the style and character of wines it produces...
.
.
Most famously used in Veneto, Italy, the passito / appassimento method increases structure, color, and flavor in red wines (it can be used for white wines, too). Harvested grapes spend a period of time drying indoors; as the grapes shrivel and raisin, their sugars and flavors concentrate. These dried grapes are then fermented and may be made into an Amarone (dry or off-dry) or a Recioto (sweet) style. Ripasso is another, related method that uses the unpressed skins from a fermenting Amarone, but I’ll leave that for another time.
.
.
This wine (in the picture) is an Amarone made with Corvina grapes and in this case it’s a dry style with high tannins and alcohol, intensely concentrated red and black fruit (cherries, prune, plum) and spice notes. It’s incredibly powerful.
.
.
Buglioni, il Lussurioso, Amarone Della Valpolicella Classico DOCG. Vintage 2015. ABV 16%.
