Speri
Amarone della Valpolicella Classico Sant'Urbano 2020
| Denomination | DOCG Amarone della Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 25% Rondinella, 5% Molinara, Corvina, Corvinone |
| Aging | 24 months in 500-litre French oak tonneaux; followed by 18 months in medium-large Slavonian oak barrels; bottle ageing for 12 months |
- Vintage 2020: Amarone della Valpolicella Classico DOCG Monte Sant’Urbano, 15% vol
- Organic grapes: Corvina/Corvinone 70%, Rondinella 25%, Molinara 5%
- Appassimento: 100 days in the drying loft, 40–42% weight loss for intense aromas
- Ageing: 24 months in French oak, 18 months in Slavonian oak, 12 months in bottle
- Tasting: garnet colour, notes of dried fruit; dry and warm. Decant for 1 hour, serve at 18–20 °C
Description
What kind of wine it is
The Amarone della Valpolicella Classico Monte Sant’Urbano by Speri is an organic red wine from Veneto, made from a blend of Corvina Veronese, Corvinone, Rondinella and Molinara grapes. Born from the appassimento process, it displays an intense garnet colour and an unmistakable ethereal aroma of dried fruit. On the palate, it is enveloping, warm and dry, distinguished by the typical bitter notes characteristic of this excellence. Its solid structure ensures an excellent capacity for long ageing, making it ideal for pairing with robust dishes of red meats, game and mature cheeses.
Where it comes from
The grapes destined for this great red grow in the prestigious Valpolicella Classica area, specifically on the Monte Sant’Urbano estate in Fumane. The vineyards benefit from excellent southern exposure and are situated between two hundred and eighty and three hundred and fifty metres above sea level. The mild climate is protected from cold currents thanks to the natural barrier of the Monti Lessini. A fundamental role is played by the volcanic and calcareous-chalky soils, which precisely regulate the water supply to the plants. This combination of soil and climate gives the vines perfect balance, resulting in a firm taste texture and a deeply concentrated organoleptic profile.
How it is produced
Production begins with the manual selection of bunches, which are placed in a drying room for a controlled withering of about one hundred days. This slow dehydration reduces the weight of the grapes, naturally concentrating their aromas and sugars. After crushing and destemming, the must undergoes a long fermentation in stainless steel, with extended maceration enriched by pumping over and délestage. At the end, the wine rests in French oak barrels and subsequently in Slavonian oak barrels, completing its elegant maturation cycle before being ready for tasting.
History and Curiosities
The origins of Amarone are rooted in the ancient sweet wine Acinatico, which over time evolved into a majestic dry red. The organic Amarone Classico Sant’Urbano from the Speri winery, active since 1874, honours this noble heritage through the drying of the grapes for one hundred days. This slow maturation releases intense ethereal aromas of dried fruit, offering the palate a vigorous structure, warm and enveloping. A true Venetian masterpiece of rare elegance, widely acclaimed by critics for its extraordinary complexity.
Awards
-
2020
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2020
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2020
89/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2020
3One of the most prestigious wine guides in Italy.
-
2020
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2020
4Italian Sommelier Association (AIS) guide
-
2020
90/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1874
- Oenologist: Alberto e Giuseppe Speri
- Bottles produced: 400.000
- Hectares: 60
Its continuity and its strong local roots have contributed greatly to the agricultural history of Valpolicella becoming a definitive benchmark for Italian wine making. The company was established in the second half of the 19th century in the Valpolicella Classica area.
Over the years the company gradually expanded its estates in the best known areas of Valpolicella Classica which today amount to 50 hectares. This was a controlled expansion ensuring direct management of production at all times, continuity of style and excellent quality Speri wines.
After 150 years of business, Speri family still produce wine using solely his own grapes and they supervise all stages of production, from the vineyard to the bottle. Today Speri is proud to have reached their fifth generation.
Speri wine is made using only own grapes: from the vineyard to the bottle Speri produces wine using exclusively own grapes and they closely supervise all stages of production, giving great attention to every little detail.
Speri's extensive experience in vine growing and their constant quest to improve quality have given them a particular awareness of tradition and environment. The use of the "inclined open pergoletta" system supports indigenous varieties best and gives them optimum exposure to sunlight, particularly in hilly areas.
In order to reduce the yield in the vineyard Speri uses the grassing technique and do not use fertilizers. They weed, prune and thin out on a regular basis. The vines are treated with environmentally friendly products and, by using modern machinery and tools, the amount of phytosanitory products used is very limited. The grapes are hand-picked and carefully selected by experts.
The latest technology, the efficiency of the wine production machinery and the highest quality materials are nothing without the expertise of those who operate them.
The quality consolidated in over 100 years of experience by 2001, has achieved a significant goal until now reached by very few companies in this sector: The Uni En Iso 9001-2000 certification of quality compliance guaranteed by the CSQA, a body accredited by Sincert.
Today’s quality means that normal procedures offer the consumer a guarantee for the whole wine production process, from the careful selection of the fruit to the bottling and packaging of the final product.
Read more
| Name | Speri Amarone della Valpolicella Classico Sant'Urbano 2020 |
|---|---|
| Type | Red organic still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 25% Rondinella, 5% Molinara, Corvina, Corvinone |
| Country | Italy |
| Region | Veneto |
| Vendor | Speri |
| Story | History and Curiosities The origins of Amarone are rooted in the ancient sweet wine Acinatico, which over time evolved into a majestic dry red. The organic Amarone Classico Sant’Urbano from the Speri winery, active since 1874, honours this noble heritage through the drying of the grapes for one hundred days. This slow maturation releases intense ethereal aromas of dried fruit, offering the palate a vigorous structure, warm and enveloping. A true Venetian masterpiece of rare elegance, widely acclaimed by critics for its extraordinary complexity. |
| Origin | Pedemonte di San Pietro in Cariano (VR) |
| Climate | Mild climate with little rain |
| Soil composition | Calcareous and of volcanic origin |
| Fermentation temperature | 16–18 °C |
| Fermentation | Circa 35 giorni |
| Production technique | Drying of the grapes for about 100 days |
| Wine making | Appassimento of the grapes for about 100 days (weight loss 40–42%) in a drying room with controlled temperature, humidity and ventilation; crushing and destemming followed by pressing; long fermentation with extended maceration (about 35 days) in stainless steel tanks with pumping over and délestage at controlled temperature (16–18 °C); completion of alcoholic and malolactic fermentation in oak barrels; ageing for 24 months in 500-litre French oak tonneaux, then 18 months in medium-large Slavonian oak barrels and 12 months in bottle. |
| Aging | 24 months in 500-litre French oak tonneaux; followed by 18 months in medium-large Slavonian oak barrels; bottle ageing for 12 months |
| Total acidity | 5.45 gr/L |
| Residual sugar | 4.9 gr/L |
| Year production | 400000 bottles |
| Allergens | Contains sulphites |