Description
Vineyard Profile
Vineyards: Sant’Ambrogio
Vine Age: 12 years
Soil: Dark, clayey and fertile with a high content of gravel, deep and drought-resistant.
Elevation: 151m slm
Training: Guyot with 5000 vines per hectare, 8 buds per vine. Green cover between the rows.
Vintage Report
Harvest Date(s): 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.
Yields: 45 hl/ha
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 on 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. Malolactic fermentation.
Fermentation: Malolactic
Aging: The wine is aged in tonneaux and 50 hl casks for 12 months. It is then left to mature further 6 months in the bottle before sale.
Technical Information
Varietal Composition: 60% Corvina, 20% Corvinone, 10% Rondinella, 5% Croatina, 5% Oseleta
Alcohol: 13.9%
TA: 5.5 g/L
p H: 3.5
RS: 1.2 g/L
Tasting Notes
Dark ruby-red color. Intense and elegant aromas of ripe fruit and spices with hints of vanilla and tobacco. Warm, persistent flavors, velvety and harmonious.
Pairing: “Risotto al Bugiardo”, creamed with Bugiardo wine, braised or char-grilled beef meat, traditional boiled meat, medium or mature cheeses.
Serving Suggestions: Approximately 16-18°C. Uncork at least 4 hours before drinking or pour it into a decanter for 1 hour and then flow it back into the bottle before serving.
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