Valpolicella Classico Superiore Sant'Urbano 2020 Speri

Valpolicella Classico Superiore - Sant'Urbano 2020

アリエ産の樽で24か月、重厚な静けさ。

サン・トゥルバーノの畑から生まれる、ヴァルポリチェッラの上級キュヴェ。20〜24度に管理したステンレスタンクで10日間醸し、毎日のポンピングオーバーとデレスタージュを重ねます。セメントタンクを経て、500Lのアリエ産オーク樽で24か月。深いガーネットレッドの色調に、ドライフルーツの優美なブーケ。フルボディの重厚さとエレガンスを備え、熟成にも応えます。煮込みやジビエ、熟成チーズと。

Item code

20R4053

Producer

Speri

Type

Red

Region

Veneto

Appellation

Valpolicella Classico Superiore

Vintage

2020

Grape varieties

Corvina 75%, Rondinella 20%, Molinara 5%

Alcohol

15.0%

Volume

750ml

Certifications

EU Organic

Serving temperature

16–18°C

Recommended glass

Bordeaux glass (tall, generous bowl)

Tasting note

Deep garnet red colour. An elegant bouquet of dried fruits. Full-bodied in the mouth, the dry aroma spreads throughout the mouth. A substantial wine with precious elegance, well suited to aging.

Food pairing

A main dish based on red meat, such as stews or game. It goes well with aged cheese. It can also be enjoyed as a single item at the end of a course meal.

Winemaking & technical data

Cultivation

Located in the town of Fumane, on a hill at an altitude of 280-350m, the Monte Sant'Urbano vineyard enjoys a sunny environment. The volcanic limestone and clay soil retains moisture well and prevents excessive drying.

- Arrangement: Verona-style pergola, set on a shelf supported by dry stone walls called Maroni

brewing

The best bunches are hand-selected and dried in a drying room for 110 days under ideal conditions of temperature, humidity and ventilation, resulting in a 45% loss of initial weight and a significant increase in sugar content.

After crushing, the wine is macerated in stainless steel tanks at a temperature of 16-18°C for 28 days, with regular pumping and delestage. The skins are then separated and the wine undergoes alcoholic and malolactic fermentation in 50hL oak barrels. The wine is then aged for 24 months in 500L Allier barrels and for 18 months in 20-40hL oak barrels. The wine is then aged in bottle.

・Residual sugar level: 3.7 g/L ・Total acidity: 5.2 g/L

Scores & awards

James Suckling 95 pts　/　Vinous 96 pts