Speri Valpolicella 2020
Speri is focused on single-vineyard expressions and following within the classic lines of Valpolicella Classico. You won’t find experimental IGTs from this house, but what you will find is the traditional use of the region's native varieties, including Molinar, a grape that is no longer even required in the DOC and DOCG blending regulations. Father-and-son team Giuseppe and Alberto are the current guardians/enologists of the Speri winery and its traditions. The family farms 60 hectares of all-estate vineyards within the Valpolicella Classico zone, and they do so under organic certification. ERIC GUIDO
For the last 25 years I've been teaching the Italian wine course at PWS. Every time we get to Valpolicella, almost to a person, people love them. Because I'm a slow learner, this always kind of surprises me. To make matters worse, whatever Valpol we have on the shelf is always selling out. Like I said, slow learner! It all makes perfect sense really; the best of the breed are utterly joyful luncheon-style wines bursting with cherry and spice. Bright and character-filled, versatile with food and delicious.
We've just tasted the Speri La Roverina Valpolicella Classico 2020. It's been one of our favourites for years but the Speri family seem to build a better model every year these days. The 2020 is absolutely the best version of this wine I've ever tasted. As Eric Guido says, it's gorgeous!
??The Speri's by the way are a brilliant producer in everything they do - Ripasso, Amarone, you name it, they nail it. All their wines are anchored in the traditions of the region but are also incredibly relevant to the modern palate.
They have 60 hectares of vines in the finest Classico districts, divided into three distinct crus; La Roverina, Sant’Urbano and La Roggia and all were certified organic in 2015.
The grapes for the Classico Superiore come from the single vineyard "La Roverina" there is a complexity in this wine yet they haven't forgotten what the easy-drinking Valpolicellas are all about.
For those who've had this wine over the years, the difference I see in this version is that there's a hint more depth of beautifully ripe but beautifully cool fruit. Pair that up with the inherent spice of the genre and this is a very easy wine to love and, a more than adequate replacement for pinot noir or Beaujolais from time to time.
Like all Italian wines historically - this was made to be drunk with food and the Classico is very versatile; pizza, poultry, salmon, trout, the list goes on and on.
Best part of all of this story is that even Valpolicella of this calibre is still a bargain to buy.
Cheers
Michael
For the last 25 years I've been teaching the Italian wine course at PWS. Every time we get to Valpolicella, almost to a person, people love them. Because I'm a slow learner, this always kind of surprises me. To make matters worse, whatever Valpol we have on the shelf is always selling out. Like I said, slow learner! It all makes perfect sense really; the best of the breed are utterly joyful luncheon-style wines bursting with cherry and spice. Bright and character-filled, versatile with food and delicious.
We've just tasted the Speri La Roverina Valpolicella Classico 2020. It's been one of our favourites for years but the Speri family seem to build a better model every year these days. The 2020 is absolutely the best version of this wine I've ever tasted. As Eric Guido says, it's gorgeous!
??The Speri's by the way are a brilliant producer in everything they do - Ripasso, Amarone, you name it, they nail it. All their wines are anchored in the traditions of the region but are also incredibly relevant to the modern palate.
They have 60 hectares of vines in the finest Classico districts, divided into three distinct crus; La Roverina, Sant’Urbano and La Roggia and all were certified organic in 2015.
The grapes for the Classico Superiore come from the single vineyard "La Roverina" there is a complexity in this wine yet they haven't forgotten what the easy-drinking Valpolicellas are all about.
For those who've had this wine over the years, the difference I see in this version is that there's a hint more depth of beautifully ripe but beautifully cool fruit. Pair that up with the inherent spice of the genre and this is a very easy wine to love and, a more than adequate replacement for pinot noir or Beaujolais from time to time.
Like all Italian wines historically - this was made to be drunk with food and the Classico is very versatile; pizza, poultry, salmon, trout, the list goes on and on.
Best part of all of this story is that even Valpolicella of this calibre is still a bargain to buy.
Cheers
Michael