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Tradition

Tradition. Quality. A name over 5 generations old.

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Tradition

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  1. Tradition Quality

  2. A name over 5 generations old

  3. The Story of the winery begins towards the end of the 1800 in the Valpolicella region. Through the course of the years the estate has expanded progressively and the properties today reach 50 hectares of land. This expansion is all kept within the ValpolicellaClassica are and it is controlled guaranteeing a genuine product , continuity of the stile and the excellence of Speri wines. For the continuity and for its strong routes the winery has given a strong contribution to the history of the Valpolicella region. Today the Speri winery, its wines and terroir have become a point of reference For Italian enology.

  4. Meet the current generation! VineyardistGiampietro, winemaker Alberto, marketing manager Giampaolo, and the ever present young Luca and Chiara , Carlo’s son and daughter. All of them Speri!

  5. Where is the ValpolicellaClassica area located? According to some studies the name “Valpolicella” is derived from Latin meaning “the valley of many (polys) cellars (cellae)”.The oldest traces of vine cultivation in Valpolicella Date back to the Roman Times 5th Century B.C. It was the preferred wine of the emperor Augustus. The original historical zone, known as CLASSICA, where our wine cellar is situated, is formed by a series of parallel valleys that link up with the southern edge of the Lessinia plateau. They are situated to the north west of Verona and they include the municipalities in the map. Due to the shelter provided by the mountains and the moderating influence of the nearby Lake Garda, ValpolicellaClassica enjoys a mild climate which is particularly suited to vine cultivation.

  6. The wines • The Wines

  7. La Roverina • A blend of Rondinella, 5% Molinara, and 5% other native varieties • This single vigneto is grown on alluvial soil, particularly well drained and rich in mineral components • .Fruit is handpicked between the last week of September and the first week of October, then immediately vinified. The must undergoes 10 days’ maceration on the skins at a controlled temperature, previous to being placed in vats of vitrified cement to complete alcoholic and malolactic fermentation. Subsequently, the wine ages in 50-hl. oak barrels for approximately 10 to 12 months, and is finally bottle-aged several more months previous to release. • The result is ruby red, with intense, ample bouquet recalling vinous and almond notes, structured palate and great food versatility all around. • best appreciated at 18° C (64.4° F).

  8. RipassoValpolicella-D.o.c. ClassicoSuperiore • A blend of Corvinaveronese 70%, • Rondinella 20%, Molinara and other • native varieties 10%.The vineyard situated • in the heart of the ValpolicellaClassica • Area. • Altitude: 120 – 350 above sea level. • The vines have an average age of 18 years. • Grapes are picked by hand during the • middle of September. • Immediate pressing after picking. • Maceration in stainless steel tanks at • controlled temperature of 20-24° C • for 8 days. Transfer to vitrified cement tanks for • completion of alcoholic and malolactic • fermentation. Refermentation (second • fermentation) of premium Valpolicella • Classico over Amarone marc for 8 days • at a temperature of 15°/18° C. Transfer • to vitrified cement tanks for • completion of the second alcoholic • and malolactic fermentation. • Ageing in 20 hl oak barrels for 12 • months and refinement in the bottle.

  9. Sant’UrbanoD.o.c • A blend of Corvinaveronese 70%, • Rondinella 25%, Molinara 5%, • other autochthonous varieties • The vineyard enjoys an excellent • Exposure to the sun. • The calcareous, clayey terrain, • of volcanic origin, favors retention of • moisture, preventing excessive dryness. • The vines have an average age of • 18 years • Harvest: Manual selection end of • September. • Slight drying of the grape for 22 days • in fruit-drying rooms with excellent • conditions in terms of temperature, • humidity and ventilation. • Pressing at end of October with a roller • crusher-destemmer. Maceration in • stainless steel tanks for a period of 8 days, • with daily pumping over and delestage. • Transfer to vitrified cement tanks for • completion of alcoholic and • malolactic fermentation. • Aging in 500 l. Allier oak casks for • 18 months and refinement in the bottle

  10. Amarone Monte Sant’Urbano • A blend of Corvinaveronese 70%, • Rondinella 25%, Corvinone 5%. • The Monte Sant’Urbanovineyard • extends over a surfaceof 19 hectares • And it enjoys an excellent exposure • to the sun. • The calcareous, clayey terrain, • of volcanic origin, favors retention of • moisture, preventing of dryness. • The vines have an average • age of 18 years. • Harvest: Manual Selection of the • best bunches end of • September/beginning of October. • Withering for about 120 days in • fruit-drying rooms with ideal • conditions in terms of temperature, • humidity and ventilation. Loss of • 40% of initial weight with a • considerable increase in the quantity • of sugar.Vinification:Pressing in the • middle of January with a roller • crusher-destemmer. Maceration at 16°-18° C of temperature in stainless steel tanks for a period of 36 days with periodic pumping over and délestage. Separation of the skins end of February and completion alcoholic and malolactic fermentation in 500 l.oakbarrels. Ageing in 500 lAllier oak casks for 24 months and in 20-40 hl. Slovenian oak barrels for 12 months.Refinement in the bottle.

  11. Recioto “La Roggia” • Blend of Corvinaveronese 70%, • Rondinella30%. • The vineyard extends over a surface area • of 9.75 hectares • The terrain Is limy with a layer of gravel • at a depth of 50-60 cm which assists the drainage of water. • The type of cultivation and the • characteristics of the terrain mean that • production is kept very low: 90 quintals • Of grapes per hectare. • Harvest: Manual selection of the best • bunches in the first weeks of October. • Withering for 120 days in fruit-drying • rooms with ideal conditions in terms • of temperature, humidity and ventilation. • Loss of 43% of initial weight with a • considerable increase in the quantity of • sugar. • Pressing in the middle of January with a • roller crusher-destemmer.Maceration in • stainless steel tanks with temperature of 18°C for a period of 24 days, with periodic pumping over. Separation of the skins in February and transfer of the wine to 500 l. casks, with repeated decanting in order to obtain cleaning of base. The whole process takes place at cold temp in the cellars to encourage the halting of fermentation. Aging in barriques for 18 months and refinement in the bottle.

  12. Winery

  13. Thank you for visiting our winery

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