The Speri Winery, one of the historical families of Valpolicella, is an authoritative and faithful interpreter of Valpolicella Classica wines that has become, due to its uninterrupted traditions and strong territorial roots, a landmark in Italian winemaking.

The Speri Winery, with a story that begins in the first half of the 1800s, has now entered its seventh generation making wine from about 60 hectares of vineyards in the most select Valpolicella Classica areas.
The Winery strength has always been, and still is, a matter of teamwork, today engaging three generations – Carlo, Alberto, Giampaolo, Giampietro, Laura, Chiara, Luca and Giuseppe – that manage all stages of production activities, from the vineyard to the bottle.

In 2015, after practicing years of sustainable farming, the Winery achieved organic certification for all of the production.

The Speri family, respecting its territorial heritage, has always cultivated exclusively the native grape varieties of the Valpolicella zone (Corvina, Corvinone, Rondinella, Molinara and other indigenous varieties), making wine only from grapes coming from its own vineyards and itself overseeing the entire production process.

VALPOLICELLA CLASSICO SUPERIORE SANT’URBANO DOC

This is one of the most significant Valpolicella Superiore in the area and is obtained from the grapes of the Sant’Urbano vineyard. The grapes are left to dry for around 20-25 days, concentrating the flavors and enriching the aromas and softness, which find the perfect balance after approximately two years of ageing. It is a wine, which stands out for its remarkable elegance and complexity.

Vineyard

Monte Sant’Urbano estate, in the municipality of Fumane. Situated on a hill at an altitude of 280 – 350 meters above sea level, the Monte Sant’Urbano vineyard enjoys an excellent exposure to the sun. The calcareous,
clayey terrain, of volcanic origin, favors retention of moisture, preventing excessive dryness.

Harvest

Manual selection of the grapes from September 20th to October 11th. Slight drying of the grape for 24 days in fruit-drying rooms with excellent conditions in terms of temperature, humidity and ventilation.