Tag Archives: Speri

Speri – 23/03/2012

Valpolicella Classico 2011
A lovely bright light ruby colour, has a fresh spicy red cherry nose, and is very clean and palatable to match with simple local food or on its own.

La Roverina Valpolicella Classico 2010
Technically of Superiore quality but not classified as it is sealed with a screw-cap. Softer yet fuller, quite juicy and plump with great balance and flavour.

Ripasso 2009
Valpolicella Superiore that has had additional maceration on Amarone skins, has a deeper dark cherry cassis nose, much more velvety and slightly toasty characters, but with good balance of acidity that would push it through at least five years.

Amarone della Valpolicella 2007
Has had at least three years of cask age and another year of bottle age. Lovely chocolate and hazelnut aromas greet you, with dark plum and cassis fruit plumpness on the palate, but it is so gloriously well-integrated that you don’t notice the alcohol or the residual sugar sweetness.

Amarone della Valpolicella 1983
Still showing very young, but as the tannins alcohol and oak had subsided the fruit sweetness was coming through a lot more, supported with nutty toasty caramel and cocoa notes.

Recioto La Roggia 2008
Showing gentle raisined chocolate notes, with some complex oxidative characters and intense tannin sweetness to boot.

The amazing 1983 vintage I tasted with Luca Speri

The amazing 1983 vintage I tasted with Luca Speri

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This Is ITALIA!! (Valpolicella, Italy – Day One)

Driving south through the Adige Valley is quite a spiritual experience, as the Dolomites jut out of the earth in a very rugged and wild way, and houses and vineyards seem to sit precariously on the edges of cliffs. As Alto Adige becomes Trentino, one of the first things you notice is the difference in vineyards. Whereas in the north it is more common to have guyot trellising systems, in Trentino it is more common to have pergola-based vineyards, as Trentino tends to be a little bit more focused on volume. There are a number of great small producers who are focused on quality, and also on more traditional viticultural and winemaking techniques in harmony with nature. One of these is Elizabetta Foradori who I caught up with at Vinitaly, producing wines using biodynamics and using such techniques as amphora fermentations on skins. For white wines no less. It is a shame that I didn’t have enough time to spend in Trentino as I drove through, but Verona and Vinitaly beckoned. As did Valpolicella, less than 30 minutes from the city.
Valpolicella Rosso = pergola trellising

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