Amarone della Valpolicella DOCG “Sant’Urbano” 2017 – Speri

Decorazione_Tavola disegno 1


5 in stock

only the best bunches are manually selected, left to dry for about 120 days in the drying room, in conditions of optimal temperature, ventilation and humidity.then it is crushed and left to macerate in stainless steel tanks for 36 days, with periodic pumping over and délestage, at a controlled temperature of 16-18 ° C. The skins are then separated and the wine ferments in oak barrels, before being placed in Allier oak barrels for 24 months for maturation, which continues for another 12 months in Slavonian oak barrels.




grilled meat aged cheeses


65% Corvina, 25% Rondinella, 5% Molinara


15 %


75 cl

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