Gabriella Lugana 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

Made from estate-grown Trebbiano di Lugana on chalky clay soils, the grapes are softly crushed and fermented under temperature control. The wine rests for 8 months (mainly in stainless steel) to preserve its freshness, aromatics and mineral precision. “Gabriella” is a tribute to the winemaker’s mother - his first muse - reflecting the inspiration behind planting in Lugana.

Lemon zest, peach and green apple lead into notes of white flowers and fresh herbs. Bright acidity and chalky minerality give structure, with a clean, refined and gently savoury finish.

Seafood starters, especially clams or light soups. Grilled sea bass. Fresh cheeses and antipasti. Light pasta dishes with lemon or herbs

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.