TYPE Amarone della Valpolicella DOCG
PRODUCTION AREA Monte Sant'Urbano, in the municipality of Fumane. Located on a hill at an altitude between 280 and 350 m./sl
VARIETY Corvina Veronese and Corvinone 70%, Rondinella 25%, Molinara 5%
TYPE OF SOIL The soil of volcanic origin, of calcareous-calcareous type, favors the retention of humidity preventing drought
VINIFICATION Manual selection of the best bunches and subsequent drying for about 100 days, with a weight loss of about 40%. Pressing in January with roller crusher-destemmer. Maceration in stainless steel tanks for a period of 35 days with periodic pumping over and delestage at a temperature of 16 - 18 degrees. Separation of the skins in mid-February and completion of the alcoholic and malolactic fermentation in 50 hl oak barrels.
TRAINING SYSTEM Veronese pergola system placed on ledges supported by dry stone walls, called marogne
COLOR Intense garnet red
BOUQUET Hints of red fruit, dried plum, licorice and spices.
PAIRING Recommended with robust main courses of red meats such as braised meats and game, excellent with aged cheeses. Also recommended at the end of a good meal
TASTE Warm and enveloping, dry and of rare elegance. It is delicate yet vigorous at the same time.
NOTES It is still a young wine but finesse and balance can already be perceived. It has an exceptional character, which many Valpolicella wines would aspire to have. It is the undisputed symbol of the Speri company, which produces this Amarone with a careful selection of the best grapes harvested in the Monte Sant'Urbano cru.
AGING 24 months in 500 l French oak tonneaux; followed by 18 months in medium-large Slavonian oak barrels. Refinement in bottle for 12 months.