Dimora Buglioni Wine Relais

Fifteen hectares of Corvina, Rondinella, and Garganega vines rise from calcareous soils at two hundred metres, where continental breezes sweep through the Valpolicella appellation and the ancient appassimento method transforms ripe clusters into Amarone della Valpolicella. Dimora Buglioni Wine Relais centres its guest experience on this drying technique—grapes rest for months in the fruit room, concentrating sugars and tannins until vinification yields wines of uncommon depth. The estate also produces Soave Superiore from Garganega, a white that balances floral aromatics with mineral precision, and both traditional and innovative methods appear across the cellar's portfolio of still reds and occasional Prosecco-style whites from Glera and Merlot. Two structured tasting itineraries anchor the wine programme. The Jeroboam Tour walks guests through vineyard rows and the winery floor before pouring eight wines alongside four cicchetti, while the Mathusalem Tour adds a visit to the appassimento drying room and pairs five wines with five courses that track the evolution of Valpolicella's signature styles. Both experiences unfold in tasting rooms overlooking the vines, and guides explain how calcareous soils and altitude shape acidity in the whites and structure in the reds. Harvest-season visits reveal the selection process for grapes destined for the drying racks. Rooms incorporate local stone and timber, their windows framing vineyard slopes that glow amber at sunset. Each suite offers direct views of the fifteen-hectare estate, and the scent of ripe grapes drifts through open shutters during late summer. Interiors remain understated—no superfluous ornament—so the rolling hills and orderly vine rows command attention. Mornings begin with the sound of pruning shears or tractors depending on season, a reminder that this is a working winery first. The kitchen leans on Veronese tradition: risotto all'amarone simmers with the estate's own wine, bigoli arrives hand-rolled, baccalà alla vicentina appears in its slow-cooked salt-cod form, and polenta accompanies braised meats. Asiago cheese from nearby dairies closes the meal, often with a pour of late-harvest white. Beyond the cellar, guests can book Pilates sessions among the vines, rent bikes to trace the Prosecco hills to the east, or join horseback riding tours led by qualified instructors who navigate the vineyard perimeter and adjacent trails. The property's fitness-in-the-vineyard concept distinguishes it from more static wine relais, blending movement with terroir immersion.