Winery - Buglioni
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* Expert NoteJanuary 12, 2012
Alfredo Buglioni, formally in textiles, bought this beautiful property in 1993 and is now completely dedicated to wine. L’Amarone is hard to read at this young stage, but does delivery thickly extracted fruit and good primary aromas of cherry and chocolate powder.
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* Expert NoteJanuary 12, 2012
Dark and almost impenetrable, this inky Amarone is densely packed with aromas of ripe berry fruit, jammy blackberry, vanilla and black chocolate. Executed in a modern style, it has impressive intensity in the mouth, where fruit and oak flavors collide.
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* Expert NoteJanuary 12, 2012
Embodies all the easy-drinking informality of the Italian wines we knew 20 or 30 years ago. It’s clean and crisp and would pair with lasagna, pasta or fried eggplant.
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* Expert NoteJanuary 12, 2012
The mature berry notes here are enticing and make this bright wine a true pleasure to drink. The owners of this estate started working in the Italian fashion industry and have successfully carried forth a philosophy of modernity and mass appeal to their wines. The finish is long, chewy and succulent. —M.L.
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* Expert NoteJanuary 12, 2012
Il Bugiardo (liar in Italian) is an intense and richly concentrated Ripasso with deep layers of chocolate, mature red fruit, smoke and barbecue sauce. It’s a modern, plush rendition with soft, smooth tannins on the close.
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March 6, 2011
I thought this year I would make more of an effort to get into Italian Wines and Vapolicella was where I started. From what I have gathered, it's an easy going wine that pairs with almost anything. I pop this open and it's got a nose that has a dark fruit smell, maybe blackberries? I swirl it around and have a sip. It's got a light to medium body but a big grape/black cherry flavor and a slightly bitter aftertaste which leaves very quickly. That light texture is what stays with me. Maybe because I am used to the Napa reds, having one that is so light and airy is unusual to me, but not in a bad way. I left this uncorked for an hour or so and got back to it to find the flavor a little more inviting. I think "solid" is a good word to describe it. I'd certainly pair this up with some pizza or a pasta with a red sauce. And good news, I am now curious enough to go look for some other varieties.
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