Il Mona Bardolino DOC 2024

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

Hand-harvested from a single hillside vineyard east of Lake Garda, the grapes undergo soft pressing and short cold maceration to preserve aromatics. Fermentation is temperature-controlled, followed by 8 months ageing (mostly in stainless steel) to retain purity and freshness. “Il Mona” A Veronese expression used to describe someone who moves in their own way. A wine born on the hills of Lake Garda.

Juicy cherry, plum and pomegranate meet hints of pink pepper, violet and herbs. Light-bodied yet characterful, with fresh acidity, subtle spice and a gently almond-tinged finish.

Pasta alla Norma or light ragù dishes. Polenta with baccalà mantecato. Grilled lamb or chicken.

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.