Cantine Buglioni

Il Bugiardo Ripasso Valpolicella Classico Superiore

9.0181 ratings
8.925 pro ratings
Valpolicella, Verona, Veneto, Italy
Corvina Blend
Tomato-Based, Asian Cuisine, Mushrooms, Pork, Fish, Salads & Greens
Top Notes For
Daniel P. Drake

Tuesday night and I have opened the 2016 Buglioni il Bugiardo Ripasso Valpolicella. A blend of 60% Corvina, 20% Corvinone, 10% Rondinella, 5% Croatina and 5% Oseleta.

The nos is a bit muted but am able to get notes of cherry, chocolate, menthol and earth.

On the palate there is cherry, spice, vanilla, dried friut and an earthiness.

This wine is medium to full bodied with medium acidity and medium to plus fine tannins that feed right into a medium + to long dried fruit finish. Have a great week and please stay safe and healthy. Nostrovia! 🍷🍷🍷

Tuesday night and I have opened the 2016 Buglioni il Bugiardo Ripasso Valpolicella. A blend of 60% Corvina, 20% Corvinone, 10% Rondinella, 5% Croatina and 5% Oseleta.

The nos is a bit muted but am able to get notes of cherry, chocolate, menthol and earth.

On the palate there is cherry, spice, vanilla, dried friut and an earthiness.

This wine is medium to full bodied with medium acidity and medium to plus fine tannins that feed right into a medium + to long dried fruit finish. Have a great week and please stay safe and healthy. Nostrovia! 🍷🍷🍷

Jan 20th, 2021
Mandi Speidel

City Territory Chicago, Maverick Wine Company

9.3

Bolognese & Ripasso Time! This “ripped” it up!!!!! Velvet, Dried Fruit, Incredibly Balanced with some Smoke. A Rip Roaring Good Wine & Time!

Bolognese & Ripasso Time! This “ripped” it up!!!!! Velvet, Dried Fruit, Incredibly Balanced with some Smoke. A Rip Roaring Good Wine & Time!

Jun 27th, 2020
Sean M Quinn

Sit me down with some charcuterie, a leather couch, and an old book. Please, and thank you!

Sit me down with some charcuterie, a leather couch, and an old book. Please, and thank you!

Jul 23rd, 2017
Delectable Wine

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9.2

The 2017 Valpolicella Classico Superiore Ripasso Il Bugiardo displays an inviting mix of blackberries, sage, roses, chalk dust and hints of camphor. This is full-bodied with depths of silky textures and a dense core of dark fruits and minerals that are not quite ready to reveal all of their charms. The 2017 has a bit of a monolithic feel today, yet it’s also perfectly balanced, with a structure that can carry it for many years in the cellar – which would be advisable to allow it to unwind a bit. (Eric Guido, Vinous, February 2021)

The 2017 Valpolicella Classico Superiore Ripasso Il Bugiardo displays an inviting mix of blackberries, sage, roses, chalk dust and hints of camphor. This is full-bodied with depths of silky textures and a dense core of dark fruits and minerals that are not quite ready to reveal all of their charms. The 2017 has a bit of a monolithic feel today, yet it’s also perfectly balanced, with a structure that can carry it for many years in the cellar – which would be advisable to allow it to unwind a bit. (Eric Guido, Vinous, February 2021)

1 person found it helpfulFeb 25th, 2021
Andrew Lohse

Ruby-garnet color with thick legs. Nose or licorice, cherry, vanilla. Supple mouthfeel with strong mineral presence and noticeable tannins. Medium+ âcid. Some earthiness, too: hay, barnyard, light wood.

Ruby-garnet color with thick legs. Nose or licorice, cherry, vanilla. Supple mouthfeel with strong mineral presence and noticeable tannins. Medium+ âcid. Some earthiness, too: hay, barnyard, light wood.

Jun 8th, 2017
Geoff Troup

Sales Eder Brothers, Cellar Fine Wines

9.1

Fabulous. The lush fruit of Amarone without the intensity. A bit more modest.

Fabulous. The lush fruit of Amarone without the intensity. A bit more modest.

Apr 26th, 2016
Chris Harvey

Love the valpo

Love the valpo

Feb 21st, 2016
Daron Watson

berries n raisins

berries n raisins

Jan 7th, 2016
Benjamin Temple

Come have it by the glass @ morandi. De-lish!!

Come have it by the glass @ morandi. De-lish!!

Dec 8th, 2015
Michael Housewright

Writer/Photographer Wine Enthusiast Magazine

8.7

Should have been better

Should have been better

Oct 11th, 2015