Speri Valpolicella Ripasso Classico Superiore DOC 2019

Why is this Wine so Yummy?

This is a property that I’ve followed for many years, being a fan of savory Amarone that can stand the test of time. In fact, that’s exactly what the Speri winery does best, with their focus on delivering pure fruit, high natural acidity, lots of minerality and low residual sugar. Frankly, If you’re looking for the richer and sweeter style of the category, you’re better off searching elsewhere.

Eric Guido

Ripasso means to ‘go over again’ and is one of the appellations most ancient traditions, and also a little confusing. At Speri it is made by refermenting Valpolicella on the vinacce (marc) from the Amarone. Valpolicella completes its fermentation in cement and then in March, following the first pressing of the Amarone, it is refermented on 30% of the Amarone vinnace for 8 days. Then it’s back into cement for the second alcoholic fermentation before maturation in large oak for one year. The wine is a deep plum colour, aromatic with a solid core of fruit, balancing the richness found in Amarone with the assertiveness of Valpolicella. Notes of red fruits, spice, fruitcake and chocolate, the palate is rich and mouthfilling with a long finish.

About Speri

We love the purity in fruit, and to show the personality of our grapes and methods, we like very clean wines and not ‘overworked’.

Luca Speri

The Speri’s presence in this winemaking heartland goes back to 1874, though the original homestead and cellars are even older – 1580. From generation to generation for well over a century, the Speri family have handed down a heritage of pride in their land and passion for its fruits. The family operation now comprises of Carlo (pr/admin), vineyardists Eliseo, Marco and Giampietro, winemakers Paolo and Alberto, marketing manager Giampaolo, and the fifth generation Luca and Chiara Speri.

In the Vineyard

The family now have 60 hectares of organically farmed, autochtonous vines in the finest Classico districts, divided into three distinct crus; La Roverina, Sant’Urbano and La Roggia. In these hills the vines enjoy a mild climate that you would not expect at this northerly latitude and are planted at a much higher density than the appellation’s average using organic farming methods.

In the Winery

For the Ripasso

Ripasso means to ‘go over again’ and is one of the appellations most ancient traditions, and also a little confusing. At Speri it is made by refermenting Valpolicella on the vinacce (marc) from the Amarone. Valpolicella completes its fermentation in cement and then in March, following the first pressing of the Amarone, it is refermented on 30% of the Amarone vinnace for 8 days. Then it’s back into cement for the second alcoholic fermentation before maturation in large oak for one year. The wine is a deep plum colour, aromatic with a solid core of fruit, balancing the richness found in Amarone with the assertiveness of Valpolicella. Notes of red fruits, spice, fruitcake and chocolate, the palate is rich and mouthfilling with a long finish.

For the Amarone

Select bunches are hand picked in the last two weeks of September and dried for 110-120 days, losing over 40% of their initial weight. In January, the grapes are de-stemmed and soft-pressed and both alcoholic and malolactic fermentation are carried out in large oak. The wine is aged for 3 years in a combination of tonneaux and Slavonian oak barrels, followed by 1 year in the bottle.

The only barrique you’ll find in the Speri cellars is used for the Recioto La Roggia, as they prefer 500-liter tonneaux and large Slavonian oak. As  They must be doing something right, because whether you’re tasting a 20-year-old or a 5-year-old Amarone Sant’Urbano, its pedigree is undeniable.

The 2019 Vintage at Speri

From Eric Guido, Vinous:

The first wines of 2019 made it into this report. It is a vintage that producers in both Soave and the hills of Valpolicella are excited about. In general, this was another warm and dry vintage, and the danger here can be found in the producers who were pushing ripeness levels. Late spring rains built up water supplies to offset the dry and hot summer months, and if anything, the saving grace was the milder daytime temperatures and cooler evenings at the end of the season, which helped restore freshness and allowed for an extended harvest. The whites I tasted were ripe in profile but balanced by vibrant acidity, making for some highly enjoyable “entry-level” Soave. I’m excited to see what top producers will bring to the table when their more important and cru-designated wines are released. As for the reds, the jury is still out.

Where in the World is Speri?

Speri is located in Veneto in Valpolicella specifically the Valpolicella Classica Zone.