Speri
Valpolicella Classico 2025
| Denomination | DOC Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 60% Corvina, 30% Rondinella, 10% Molinara |
| Aging | Aged for 4 months in steel and vitrified concrete tanks, followed by bottle ageing. |
- Organic red wine with designation: Speri Valpolicella Classico 2025, young and ready to drink
- Grape composition: Corvina 60%, Rondinella 30%, Molinara 10%
- Aromatic characteristics: hints of violet and cherry, with accents of humus and dark spices
- Taste profile: medium body, good freshness, persistence and a mineral finish
- Technical data and service: 12.5% vol; 92 James Suckling points; 1 hour decanting recommended
Description
What kind of wine it is
Speri's Valpolicella Classico is an organic red wine from the Veneto with a Denominazione di Origine Controllata status, created from a harmonious blend of Corvina, Rondinella and Molinara. In the glass, it displays a ruby-red colour with violet highlights, hinting at a fragrant profile. On the nose, aromas of cherry, violet, humus and dark spices emerge, leading to a medium-bodied and fruity palate, supported by excellent freshness. The mineral finish makes this wine perfect for Mediterranean cuisine, enhancing soups, pasta dishes and starters.
Where it comes from
The grapes are grown on the Veronese hills, in the heart of the Valpolicella Classico zone, in the municipalities of San Pietro in Cariano, Fumane and Negrar. The vineyards are located at altitudes between 120 and 350 metres, cultivated using the open inclined pergoletta system to ensure optimal ripening. Agricultural management follows the principles of organic farming, limiting yields and practising grassing to preserve soil vitality and express the authentic territorial identity of the Veneto.
How it is produced
The process begins between late September and early October with a manual harvest, followed by immediate crushing and destemming to keep the fruit's fragrance intact. The must ferments with maceration on the skins at a controlled temperature, ensuring precise colour extraction and aromatic clarity. To protect the freshness of the fruity profile, maturation takes place in stainless steel and vitrified concrete tanks for four months. Subsequent ageing in the bottle completes the production.
History and interesting facts
Produced by the Speri family since 1874, this organic Valpolicella Classico DOC embodies the authentic soul of the Veronese hills. Awarded 92 points by James Suckling, this wine is widely appreciated by authoritative international critics.
Awards
-
2025
92/100
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.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 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 Valpolicella Classico 2025 |
|---|---|
| Type | Red organic still |
| Denomination | Valpolicella DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 60% Corvina, 30% Rondinella, 10% Molinara |
| Country | Italy |
| Region | Veneto |
| Vendor | Speri |
| Story | History and interesting facts Produced by the Speri family since 1874, this organic Valpolicella Classico DOC embodies the authentic soul of the Veronese hills. Awarded 92 points by James Suckling, this wine is widely appreciated by authoritative international critics. |
| Origin | Hills of the province of Verona, in the municipalities of San Pietro in Cariano, Fumane and Negrar (Valpolicella Classico, Veneto) |
| Cultivation system | Open sloped pergola |
| Harvest | Late September to early October |
| Fermentation temperature | Controlled temperature |
| Production technique | Manual harvesting of the grapes; immediate crushing and destemming with a crusher-destemmer; fermentation with maceration at a controlled temperature. |
| Wine making | Manual harvesting of the bunches (late September-early October), immediate crushing and de-stemming, followed by fermentation with maceration on the skins at a controlled temperature; ageing for 4 months in stainless steel and glass-lined concrete tanks, followed by bottle ageing. |
| Aging | Aged for 4 months in steel and vitrified concrete tanks, followed by bottle ageing. |
| Allergens | Contains sulphites |