Valpolicella as Our Origin, Wine as Our Passion, Quality as Our Choice, Hospitality as Our Calling, Excellence as Our Ambition the Buglioni Family

Transcription

1 Valpolicella as Our Origin, Wine as Our Passion, Quality as Our Choice, Hospitality as Our Calling, Excellence as Our Ambition the Buglioni Family

2 Why Choose Buglioni? Our Own Vineyards Dedication to Quality Recognition and Awards Long Collaboration with Our Distributors International Focus via Locanda, Osterias and Dimora

3 Our Own Vineyards 70% of Italian Producers Buy-in Grapes 30% of Italian Producers Control The Entire Process Cantine Buglioni is Part of the Minority Quality Assurance from the Vine to the Glass

4 Dedication to Quality 45 Planted Hectares We Follow all the Phases of Processing Personally Only 50% of the Harvest is Used We Do Not Want to Grow or Produce High Quanties Concentration on Quality Possible Only When There is no Rush

5 Recognition and Awards Wine Spectator 95 Points Amarone 92 Points Ripasso Robert Parker 95 Points Amarone Vinitaly 2013 Winner The Gran Medaglia D Oro President Obama drinks our Amarone

6 Long Collaboration with Our Distributors Highly Protective of Our Image We Choose Distributors with Care Ensures Our Wine is Seen Only in the Best Locations/Restaurants A Continuous Process of Improving Our Brand A Process Shared and Achieved with Our Distributors

7 International Focus via Locanda, Osterias and Dimora Our Brand is Supported by Our Locanda, Osterias and Dimora Allows Our Distributors to Organise Visits Inceases Your Customers Involvement in What You Serve Events, Tastings, Tours

8 Our Range of Wines

9 il Vigliacco the Coward Sparkling Brut Rosé The Molinara grape is no longer compulsory for producing wines of Valpolicella, according to the regulations. What a coward measure! Aromatic, delicate colour and scent why don t we make a Brut Rosé out of it? Bright rose colour. Fine and persistent perlage. Gently fruity bouquet with delicate scent of flowers. Fresh, dry and savoury flavour. Ideal as aperitif, also for its appealing colour. It pairs well with meat or fish appetizers and crudités, delicate first courses and white grilled meats. Serve chilled at a temperature of approximately 8 C. Soil: Dark, alluvial, and relatively light, with a high content of gravel Grape varieties: 100% Molinara. Training system: double pergola with vines per hectare, 18 buds per vine and green cover of rows. Yield: 70 hl/ha. Vine age: 20 years. Harvesting method: manual harvesting of grapes at the end of September. Vinification: crushing and pressing of de-stemmed grapes. Cold maceration of the must for 48 hours in contact with the skins. Fermentation of the must for approximately 15 days at a controlled temperature (14 C). Second fermentation in stainless steel tanks for 30 days, according to the Martinotti-Charmat process. Ageing: the wine is left to mature in the bottle for 3 months before sale. Analytical data: alcohol content 11.5%, residual reducing sugars 10 g/l, total acidity 5.7 g/l, ph 3.3, net dry extract 23 g/l.

10 lo Spudorato the Bold Sparkling White Brut The Garganega grape - traditionally used to produce the still white wines typical of this area - made into a sparkling brut definitely a shameless proposal! Straw yellow colour with a golden shimmer. Fine and persistent perlage. Intense aroma, rich with notes of flowers and tropical fruit, especially mango and pineapple. Good structure and acidity. Round in the mouth, savoury and balanced. Ideal as aperitif, it goes very well with appetizers, canapés, light first courses, grilled white meat and fish. Serve chilled at a temperature of approximately 6 C. Soil: dark, alluvial, and relatively light, with a high content of gravel. Grape varieties: 80% Garganega, 20% Durella. Training system: double pergola with vines per hectare, 18 buds per vine, green cover of rows. Yield: 70 hl/ha. Vine age: 25 years. Harvesting method: manual harvesting of grapes at the end of September. Vinification: crushing and pressing of de-stemmed grapes, fermentation of the must for approximately 15 days at a controlled temperature (14 C). Second fermentation in stainless steel tanks for 30 days, according to the Martinotti- Charmat process. Maturing on yeasts for 30 days. Ageing: the wine is left to mature in the bottle for 2 months before sale. Analytical data: alcohol content 11.5%, residual reducing sugars 10 g/l, total acidity 6.0 g/l, ph 3.3, net dry extract 22 g/l.

11 il Disperato the Desperate Still white wine BIANCO delle VENEZIE I.G.T. A still white wine from pure Garganega grape, fine, elegant and lonely in a land of red wines a Desperate because it couldn t find its name, and finally we really called it so! Straw yellow colour with a golden shimmer. Intense aroma, rich with notes of flowers and tropical fruit, especially mango and pineapple. Good structure and acidity. Round in the mouth, savoury and balanced. Besides being a pleasant aperitif, its full flavour pairs well with refined meat and fish appetizers, crudités, aromatic pasta or rice dishes, grilled white meat or fish. Serve chilled at a temperature of approximately 8 10 C. Soil: dark, alluvial, and relatively light, with a high content of gravel. Grape varieties: 100% Garganega. Training system: double pergola with vines per hectare, 18 buds per vine, green cover of rows. Yield: 70 hl/ha. Vine age: 25 years. Harvesting method: manual harvesting of grapes at the end of September. Vinification: crushing and pressing of de-stemmed grapes, fermentation of the must for approximately 15 days at a controlled temperature (16 C). Ageing: the wine matures 4 months in steel tanks, and 2 more months in the bottle before sale. Analytical data: alcohol content 12%, residual reducing sugars 7 g/l, total acidity 5.9 g/l, ph 3.3, net dry extract 24 g/l.

12 Il Valpolicella Valpolicella Classico D.O.C. Bright ruby red colour. Fragrant and intense aroma of cherry and wild berries. Dry and harmonic flavour, fresh and persistent in the mouth, with a balanced acidity. Medium-bodied red wine to be enjoyed relatively young to appreciate its fresh and generous fruit. This wine is the perfect match for Italian traditional salumi, soups, savoury rice and pasta dishes. It pairs well also with seafood, grilled fish and red or white grilled or roasted meat. Serve at a temperature of approximately 15 C. Open the bottle a few minutes before serving. Soil: dark, clayey and fertile with a high content of gravel, deep and drought resistant. Grape varities: 60% Corvina, 25% Corvinone, 10% Rondinella, 5% Molinara. Training system: double pergola with vines per hectare, 18 buds per vine, green cover of rows. Yield: 60 hl/ha. Vine age: 15 years. Harvesting method: manual harvesting of grapes in early October. Vinification: crushing and pressing of de-stemmed grapes, fermentation at a controlled temperature of 26 C. Maceration of the must for 10 days in contact with the skins, with daily pumping-over. Malolactic fermentation. Ageing: the wine is left to mature in steel tanks for 6 months, and further 2 months in the bottle before sale. Analytical data: alcohol content 12%, residual reducing sugars 6 g/l, total acidity 5.8 g/l, ph 3.4, net dry extract 29 g/l.

13 il Ruffiano the Pervasive Red Veronese wine I.G.T. A pervasive note of ripe fruit in a dry and intense wine, which coddles and fills the mouth. Deep ruby red colour. Distinct and elegant aroma of ripe red fruit, black cherry, with scents of spices and vanilla. Round in the mouth, velvety and harmonic. This wine accompanies well tasty pasta or rice dishes, ideally with fragrant trifle or porcini mushrooms. Excellent with red char-grilled or roasted beef, lamb, and medium or mature cheeses. Serve at a temperature of approximately C. Open the bottle at least 1 hour before serving. Soil: dark, alluvial, and relatively light, with a high content of gravel. Grape varities: 50% Corvina, 20% Corvinone, 25% Rondinella, 5% Croatina. Training system: double pergola with vines per hectare, 18 buds per vine, green cover of rows. Yield: 50 hl/ha. Vine age: 25 years. Harvesting method: selection and manual harvesting of grapes at the end of September. Part of the grapes is pressed immediately, while a small percentage is left to wither in fruit-drying facilities until November. Vinification: crushing and pressing of de-stemmed grapes, fermentation at a controlled temperature of 28 C. The must obtained from fresh grapes in September macerates in contact with the skins for 10 days, while the must obtained from dry grapes in November remains in contact with the skins for 20 days. The two wines are then assembled together. Malolactic fermentation. Ageing: the wine is aged in 7.5 hl oak casks for 6/8 months. It is then left to mature further 3 months in the bottle before sale. Analytical data: alcohol content 14.8%, residual reducing sugars 6 g/l, total acidity 5.6 g/l, ph 3.5, net dry extract 31 g/l.

14 Il Bugiardo the Liar Valpolicella Classico Superiore D.O.C. RIPASSO If this is not Amarone, then it is a lying wine! This was the exclamation of an experienced sommelier, when he tasted our first Ripasso wine in 2000, a flukey incident which gave birth to the name of our wine. Dark ruby red colour. Intense and elegant aroma of ripe fruit and spices, with a slight scent of vanilla and tobacco. Persistent and warm flavour, velvety and harmonic. Irresistible with risotto al Bugiardo, prepared using the same Bugiardo wine, braised or char-grilled beef meat, the boiled meat dish typical of Verona, and medium or mature cheeses. Serve at a temperature of approximately C. Open the bottle at least 1 hour before serving. Soil: Dark, clayey and fertile with a high content of gravel, deep and drought resistant. Grape varieties: 60% Corvina, 20% Corvinone, 10% Rondinella, 5% Croatina, 5% Oseleta. Training system: Guyot with 5000 vines per hectare, 8 buds per vine, with green cover of rows. Yield: 45 hl/ha. Vine age: 10 years. Harvesting method: selection and manual harvesting of grapes at the end of September. Part of the grapes is pressed immediately, and part is left to wither in fruit-drying facilities until November. Vinification: crushing and pressing of de-stemmed grapes. Fermentation at a controlled temperature of 28 C. The must obtained from freshly vinified grapes in September is re-passed in the Amarone marc in January, following the traditional ripasso technique, and undergoes a second fermentation. The grapes left to wither are vinified in November and macerated in contact with the skins for 20 days. The two wines ripasso, and the wine obtained from withered grapes - are then assembled together. Ageing: the wine is aged in 7.5 hl oak casks for 12 months. It is then left to mature further 6 months in the bottle before sale. Analytical data: Alcohol content 14.8 %, residual reducing sugars 8 g/l, total acidity 5.6 g/l, ph 3.6, net dry extract 31 g/l.

15 l Amarone Amarone della Valpolicella Classico D.O.C. Dark ruby red colour, with garnet shades. Intense and elegant aroma of ripe fruit, raisins and spices, with scents of vanilla, tobacco, cocoa and liquorice. Persistent and warm flavour, velvety and harmonic. This is a wine for meditation, protagonist on its own. It is traditionally paired with game, char-grilled beef, stews and braised meats, and mature cheese. However, the smoothness of its dry fruit allows for modern and daring pairing have you ever tried it with raw prawns or scampi? Serve at a temperature of approximately 18 C. Open the bottle at least 1 hour before serving. Soil: Dark, clayey and fertile with a high content of gravel, deep and drought resistant. Grape varieties: 60% Corvina, 20% Corvinone, 10% Rondinella, 5% Croatina, 5% Oseleta. Training system: Guyot with 5000 vines per hectare, 8 buds per vine, with green cover of rows. Yield: 45 hl/ha. Vine age: 10 years. Harvesting method: selection and manual harvesting of grapes at the end of September. Slow grape withering in fruit-drying facilities until January. Vinification: crushing and pressing of de-stemmed grapes. Fermentation at a controlled temperature of 24 C. Maceration of the must for 25 days in contact with the skins, with daily pumping-over. Malolactic fermentation. Ageing: the wine is aged in oak barriques for 24 months. It is then left to mature for at least further 12 months in the bottle before sale. Analytical data: Alcohol content 16.9 %, residual reducing sugars 8 g/l, total acidity 5.9 g/l, ph 3.6, net dry extract 34 g/l.

16 il Recioto Recioto della Valpolicella Classico D.O.C. Sweet red wine from raisins with a dark ruby red colour. Intense and elegant aroma of ripe fruit, raisins, black cherries and plums in alcohol, and spicy scents of cocoa, vanilla and tobacco. Sweet and warm aroma, velvety and round. Recioto is a wine for meditation, to be ideally enjoyed after meal, even on is own. It is traditionally paired with plain pastries or biscuits, and makes a tempting match for chocolate cakes. For those who want to dare, we advise to try it with very mature or blue cheeses. Serve at a temperature of approximately 15 C. Open the bottle at least 1 hour before serving. Soil: dark, clayey and fertile with a high content of gravel, deep and drought resistant. Grape varieties: 60% Corvina, 20% Corvinone, 10% Rondinella, 10% Croatina. Training system: Guyot with 5000 vines per hectare, 8 buds per vine, with green cover of rows. Yield: 25 hl/ha. Vine age: 10 years. Harvesting method: selection and manual harvesting of grapes at the end of September. Slow grape withering in fruit-drying facilities until mid-february. Vinification: crushing and pressing of de-stemmed grapes in February. Fermentation at a controlled temperature of 16 C. Maceration of the must for 20 days in contact with the skins, with daily pumping-over. Malolactic fermentation. Ageing: the wine is aged in oak barriques for 12 months, and subsequently in steel tanks for further 6 months. It is then left to mature for at least further 6 months in the bottle before sale. Analytical data: alcohol content 13.5 %, residual reducing sugars 120 g/l, total acidity 5.6 g/l, ph 3.6, net dry extract 38 g/l.

17 il Monello the Rascal Sweet Veronese white wine I.G.T. A sweet white wine from pure Garganega daring and breezy like a Rascal. This wine is able to conquer and amaze. Golden colour with an amber shimmer. Intense aroma with notes of apricots, dry fruit, jam, and delicate scents of vanilla and almond. Sweet and warm in the mouth, velvety and round. It accompanies very well plain pastries or biscuits, and fruit or cream tarts. Excellent with blue cheeses, in particular goat blue cheese. Serve chilled at a temperature of approximately 12 C. Soil: dark, alluvial, and relatively light, with a high content of gravel. Grape varieties: 100% Garganega. Training system: double pergola with vines per hectare, 18 buds per vine, green cover of rows. Yield: 20 hl/ha. Vine age: 25 years. Harvesting method: selection and manual harvesting of grapes at the end of September. Slow grape withering in fruit-drying facilities until March. Vinification: pressing of de-stemmed grapes in March, fermentation of the must at a controlled temperature of 14 C for 20 days. Ageing: the wine is aged in French oak barriques for 12 months, and subsequently in steel tanks for further 6 months. It is then left to mature for at least 6 months in the bottle before sale. Analytical data: alcohol content 13.6%, residual reducing sugars 135 g/l, total acidity 6.2 g/l, ph 3.5, net dry extract 30 g/l.

18 Why Choose Buglioni? Our Own Vineyards Dedication to Quality Recognition and Awards Long Collaboration with Our Distributors International Focus via Locanda, Osterias and Dimora