Buglioni Lugana 2023
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Product characteristics
Brand:Buglioni
Country:Italy
Grapes:Trebbiano
Region:Veneto
Color:White
Sweetness:Dry
Alcohol:12.5
Vintage:2023
Volume:0.75
View all Characteristics
123,00 zł
The lowest product price in the 30 days before the discount was introduced was 123,00 zł
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All Characteristics
Reviews
Key DetailsColor
Pale Straw
Clarity
Clear
Sweetness
Dry
Brand
Buglioni
Country
Italy
Alcohol
12.5%
Sensory StructureAlcohol
10-11%
12-13%
14-14+%
Acidity
low
med
high
Body
light
med
high
Finish
short
medium
long
Tasting CharacteristicsBuglioni Lugana 2023 reflects the character of the Lugana DOC, a region lying along the southern shores of Lake Garda. Made from Turbiana (Trebbiano di Lugana), the wine is crafted to preserve fruit clarity and minerality through cool stainless-steel fermentation. This style highlights freshness, subtle texture, and a clean, modern expression of northern Italian white wine.
Aromas and flavours:
Primary
Aroma/Nose: Fresh citrus — lemon zest, grapefruit, and green apple — lifted by white flowers and subtle herbal notes. A light saline nuance hints at the proximity to Lake Garda.
Secondary
Palate/Taste: Crisp and smooth, with medium body and refined acidity. Flavors of citrus, pear, and ripe orchard fruit blend with gentle herbal touches and a clean mineral edge. The palate feels elegant, refreshing, and well-balanced.
Tertiary
Finish: Medium to long, with lingering citrus, white peach and a subtle mineral note that leaves a refreshing, slightly saline impression.
GastronomyServe well-chilled at 8–10 C. This Lugana thrives with light, delicate dishes — ideal for grilled or pan-seared fish, seafood risotto, shrimp, sushi, vegetable antipasti, and fresh salads. Its citrusy acidity and mineral tension also pair beautifully with soft cheeses like mozzarella, burrata, or young goat cheese. The wine’s freshness makes it perfect for warm evenings, relaxed aperitivos, or modern Mediterranean cuisine.
Food Pairing Suggestions:
Meat
Fish
Fruits and berries
Cheese
Poultry
Vegetables
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