Jacopo Stigliano

Valsamoggia, Emilia-Romagna



In the Bolognese dialect Buriana describes a sort of melting pot or beautiful chaos. The fruit here comes from vines up to one hundred years old planted over clay and limestone on hillsides between two and three hundred metres above sea level. It is made up of over a dozen white grape varieties grown together, harvested together and fermented on the skins for eight days. After pressing, the wine was aged in a combination of terracotta amphorae and large wooden casks for one year. From a cooler vintage, this is a little fresher than last year, with delicate, complex notes of citrus, minerals and herbs, neat tannins and a finish that is whistle clean.

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