Il Bugiardo Ripasso Valpolicella Classico Superiore DOC 2023

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 grapes are first vinified fresh, then refermented using the “ripasso” method on Amarone skins, adding depth and complexity. A portion of dried grapes is also vinified separately and blended in. The wine ages for 20 months, including 12 in large Slavonian oak casks, enhancing structure while preserving freshness.

“Il Bugiardo” (“The Liar”) earned its name when a sommelier first tried Diego's Ripasso and mistook it for Amarone - prompting the remark that "if it wasn’t Amarone, then it's a lying wine!"

Black cherry and wild berries layered with liquorice, anise and black pepper. Silky yet structured, with cocoa notes, vibrant acidity and a long, 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.