Buganza is a small family winery whose story began in 1978 in the rolling hills of Piobesi d'Alba in Piemonte, where Renato Buganza produced his very first Nebbiolo and Barbera d'Alba. Over the last 40 years, the dedication to the earth and very low environmental impact wines has remained steady, while the estate has grown close to 11 hectares of vines, that are spread between Piobesi, Guarene, and the famous La Morra, to produce around 50,000 bottles of wine a year. The range of 'Uva e Mani' (Grapes and Hands) is dedicated to the passions and artistic love of different Buganza family members, while also paying homage to their soft and artistic touch with each wine. They focus on the great classics of the Langhe and Roero, while also preserving ancient traditions and techniques that have become more popular again in the modern natural wine world. Emanuele, Renato's son, has now taken the reins and produces soulful wines that are always made from their pristine and natural vineyards (certified organic, as well as farmed biodynamically), fermented with their own indigenous yeasts, and he limits his use of sulfites to a bare minimum. In fact, he likes to get rid of the use of ANY product "besides sun, the earth, and the grapes... I keep craftsmanship minimal, yet very careful, in order to work without technology other than manual work, grapes, and time."
Click on the TECH SHEETS to learn about the images and names of each wine!
buganza uva e mani 'angiolina'
nebbiolo & arneis
The Angiolina Pet-Nat is named after Emanuele’s maternal grandmother, who had a passion for making small-batch sparkling wines in the cellar for her family when she was young. This is a unique blend of Nebbiolo and Arneis, that were both immediately pressed off the skins to begin natural co-fermentation in steel tank, however they keep about 7% of the must for later. After about 20 days, the fermentation finishes and the only touch of sulfites is added when moving the juice to concrete vats where it rests and stays quite cold during the winter months, and in the spring the wine is naturally clarified and ready for the reserved juice to kickstart fermentation again. After two days of this slow process, the wine is bottled and but in an underground cellar to finish fermentation. The resulting bubbles are fresh and alive with incredible aromatics like white peach, lemon pith, and herbs. The mouthfeel is soft and enjoyable, accompanied by delicious acidity, spicy fruit, and juicy texture that makes the bottle so very drinkable.
buganza uva e mani 'elide'
The Uva e Mani ‘Elide’ is a dynamite expression of what skin-fermentation with white grapes can be. Coming from a 30-year-old vineyard of predominately Arneis, but with a bit of Favorita too, these grapes were hand-harvested and brought to the cellar for natural co-fermentation in concrete vats. After about 8 days of skin time, the grapes were pressed and put back in the vats to continue, as well as to complete malolactic fermentation. The wine rested there for 8 months, naturally clarifying and seeing no filtration before bottling. Only a touch of sulfites were used after malo and before bottling, resulting in a very expressive and raw version of the grapes. The nose is loaded with spicy aromatics, peach skin, and herbs, all leading to an incredible mouthfeel that has weight and structure, a kiss of tannin, and remarkable flavor. Acidity balances the wine out, complimenting the spicy nuance, ripe tree fruits, yellow apple, and kumquat, and lasting for a very long time, built to compliment an assortment of dishes at a table.
buganza uva e mani 'talin'
The ‘Uva e Mani’ Talin takes its name from one of Emanuele’s great uncles, who lived in the early 1900’s and was a true farmer and man of the land. He took deep pride in knowing the local flora and fauna as well as the native grapes that grew (and all their tiny variations from hill to hill, site to site). He named every plant he ever found, and this wine is built in his honor - a bright and fresh representation of the Dolcetto grape, while remaining true to the structure and natural grip of this Italian variety. The fruit went through natural fermentation in stainless steel tanks and finished in only 6 days, and then completed malolactic there as well. A rest over the winter in tank to help naturally clarify lasted for about 4 months before being bottled without filtration and only a small amount of sulfites used. The result is vibrant and alive with fresh purple fruit, brambly spice, and the gorgeous aromatics of the countryside. The mouthfeel is easy to drink, full of fresh fruit and acidity, but still lined with tasty tannins to keep serious next to the food it may be consumed with.
buganza uva e mani 'fortunato'
100% nebbiolo (nebbiolo d'alba doc)
The ‘Uva e Mani’ Fortunato is a classified DOCG Nebbiolo d’Alba and is an exceptional example of the grape in its raw form. The 30-year-old vines were hand harvested and brought to the cellar for a natural fermentation in concrete for about 10 days before pressing and returned to the vats for the long rest. This wine settles, relaxes, and naturally clarifies in the concrete for five full years before it is bottled unfiltered, and having seen only a couple small additions of sulfites during its time. After about 6 months in bottle, the wine was deemed ‘ready’ for the market and explodes from the glass with gorgeous aromas of purple flowers, mushroom, and the sweet tones of brambly underbrush. In the mouth, it is fresh and full of red and black fruit, floral tones, and the grip of distant tannins right in line with the acidity that lasts all the way through the finish.
buganza uva e mani 'oddone'
100% nebbiolo (roero riserva)
The ‘Uva e Mani’ Oddone Roero Riserva comes from the estate’s 60-year-old plot of Nebbiolo vines and is an homage to Emanuele’s grandfather Oddone – who played a cello that was made of old furniture woods (a ‘peasant’s’ style instrument), connecting family history, the arts, and wine. The grapes were destemmed and fermented naturally in stainless steel tanks for 20 days before pressing, then went through malolactic in concrete. The wine then rested for 3 years in large Slavonian oak, another 18 months in concrete, and then 6 months in bottle without filtration. The result is classic and stunning. From a truly incredible vintage, this wine explodes from the glass with traditional Nebbiolo aromas, roses, truffle, tar, anise, and dark red cherries straight from the tree. In the mouth, it is alive and complex, full of red and black fruit, floral notes, and delicious acidity that harmonizes with the softened tannins magically. A truly beautiful bottle of wine that takes a bit of history combined with today’s world and bottles it up perfectly.
buganza uva e mani 'sfida'
100% nebbiolo (barolo)
The ‘Uva e Mani’ Sfida Barolo is Emanuele’s ‘challenge’ (meaning of La Sfida), as it is the heart of his region as well as the most difficult wine to produce and live up to. From his limestone and clay soils in La Morra, the vines are an average of 30-years-old and are carefully tended to, and diligently hand-picked. Once at the cellar, the grapes begin natural fermentation in steel tank for about 15 days before a pressing and then moved to 2000L Slavonian oak vats to go through malolactic fermentation. The finished wine then rests for 3 years in those large barrels (70%), while about 30% is pulled out and moved into 500L used French oak tonneau. The wine rests and naturally clarifies, so when bottled there is no fining nor filtration, and then remains for at least 6 months in bottle before release. In the glass, this Barolo is wildly aromatic, with hints of warm spices, dark cherries, soft oak, violets, and earthy truffles. Time in the glass or a decanter transforms this wine, as the complexity and nuance is deep and very layered because it is still quite young. The mouth feel has lovely texture, with bright acidity, tannin, forest floor, high-toned fruit, and an assortment of drying flowers. The Sfida has a long, gorgeous finish, and is built to fit the challenge and age like great Barolo should.