Il Lussurioso Amarone della Valpolicella Classico DOCG 2021

Buglioni was founded in 1993, when Alfredo Buglioni bought a farmhouse in the heart of Valpolicella Classico, with a small area of vines planted to local varieties. Without a winemaking background, the family began by selling grapes, building their understanding of the region through hands-on work in the vineyards. By 2000 they released their first wines, followed by Amarone a few years later. From early on, they focused on presenting their wines directly, developing a clear and independent style rooted in Valpolicella. Today, the estate farms vineyards across Valpolicella Classico and surrounding areas, alongside sites in Lugana and Bardolino. Working organically, they focus on native grapes such as Corvina, Corvinone and Rondinella, producing wines that range from fresh, approachable styles to more structured and age-worthy expressions

Amarone is fundamentally different from most red wines due to its use of the traditional appassimento method. Carefully selected bunches are hand-harvested and then laid out to dry for two months. During this time, the grapes lose up to 40% of their water content, concentrating sugars, flavours and structure.

This drying process results in a much richer must, leading to higher alcohol, deeper colour and a more intense, complex flavour profile. Fermentation is slow and extended, followed by ageing in Slavonian oak for 30 months, which further builds texture and depth while integrating the wine’s power, with an additional 12 months blending and resting.

“Il Lussurioso,” meaning “The Luxurious,” captures the hedonistic, full-bodied nature of Amarone. It reflects Buglioni’s expressive, modern take on this historic style.

Concentrated dried cherry, fig and blackberry with layers of dark chocolate, sweet spice and tobacco. Full-bodied and velvety, with firm yet polished tannins, balanced acidity and a persistent, warming finish.

Grilled meats and steak Risotto or pasta with truffle. Aged cheeses. Rich dishes like braised meats. Spicy cuisines such as Tex-Mex or Asian teppanyaki

Veneto has in recent time sadly become synonymous with the mass production of sparkling wine, light whites and thin reds: but this is far from the truth. Whilst Soave is the regions best white ambassador, Pinot Grigio steals most of the limelight, with reds made of Refosco, Corvina and Schiopettino perhaps not getting the praise they deserve. As the vineyards head away from Venice and up to the hills freshness, lower alcohol and delicate flavours are in abundance but a mix of the careful use of oak, recioto techniques (drying grapes) and seldom seem grapes are providing bolder, richer more powerful wines. Indigenous wines rule supreme here with c.18% of Italy’s DOC production, but with plenty of bottles at the other end too.