During my meeting with Mariano Buglioni, he described his interpretation of Amarone as both traditional and food-friendly. The key difference lies in the appassimento process, the drying of the grapes before fermentation. Rather than the more common three months or longer, Buglioni shortens the drying period to approximately two months. The goal is to retain less concentrated sugar in the grapes, resulting in a fermentation that produces a fresher style of Amarone with lower alcohol levels—typically around 15.5% rather than 16% or higher—and less residual sugar. The finished wine emphasizes freshness, balance, and drinkability at the table. In Italy, many of the richer, more powerful styles of Amarone are often considered vino da meditazione—"meditation wines" meant for contemplation rather than dining—whereas Buglioni's approach seeks to create an Amarone that remains a natural partner for food.

Delicious!