November 13th: Speri with Luca Speri
At Vinonueva | 5145 NE 2nd Ave, Miami, FL, 33137 | 7:00 pm-8:30 pm
In partnership with Vias Imports
Join us for a Walkthrough Tasting as we welcome Luca Speri, sixth generation of the Speri family — one of the historic names of Valpolicella Classica. What makes Speri’s wines so compelling is their balance and elegance. As Luca’s grandfather would say, “The best Amarones are the ones you put on the table, and you can easily finish the bottle.” Sociovino.
We’ll explore how Speri achieves a rich and intense style but with acidity and freshness. while also learning about the family’s long history and the traditions that shaped these wines.
Photo: Luca Speri
BACKGROUND
There are families who make wine, and then there are families who become part of a region’s identity. The Speri family is one of those. Their history in Valpolicella Classica stretches back to the early 1800s — seven generations of growers who have tended these hills, cultivating Corvina, Corvinone, Rondinella, Molinara, and other native varieties long before the wines were known beyond the region.
From the beginning, the philosophy has been clear: grow only native Valpolicella grapes, farm your own land, and make wine only from your own vineyards. That commitment remains unchanged. These are wines made by farmers — with knowledge passed from one generation to the next. The respect for place is why Speri remains one of the most authentic interpreters of the region today.
Over the decades, each generation has shaped the winery’s evolution. In the early 20th century, Carlo and Benedetto laid the foundation for commercial winemaking. In 1933, Sante Speri purchased the now-iconic Monte Sant'Urbano vineyard in Fumane — today considered one of Valpolicella’s great crus. His sons — Giuseppe, Benedetto, Eliseo, and Carlo, expanded the cellar in the 1960s, pioneered the separate vinification of single vineyards in the 1970s, and were among the very first to produce Amarone (their first vintage dates back to 1958).
Today, three generations work side by side — from the vineyard to the cellar to the global market — ensuring that tradition and innovation move forward together.
The Vineyards and Winemaking
Speri farms 60 hectares of estate vineyards in the heart of Valpolicella Classica.
Valpolicella Classica is a subzone within Valpolicella, located northwest of Verona. Here, between 120 and 350 meters above sea level, the family grows only native varieties and vinifies exclusively from its own fruit. The Corvina is considered the most important vine variety due to its tannin content and pigments. It imparts fruity aromas, particularly when cultivated on hills. The Rondinella adapts to many soil types, withstands drought, and dries quite well. It is vigorous and very prolific. The Molinara is mainly used for its distinctive flavor and crispness.
Many of these vineyards are planted on terraced hillsides supported by historic dry-stone walls, known locally as 'marogne', which help regulate temperature, prevent soil erosion, and preserve natural biodiversity by providing habitat for insects and microfauna.
In the early 1990s, the family also redesigned the region’s traditional 'Pergola Veronese' training system to improve light and air circulation around the clusters — a method now widely adopted and known throughout the region as the 'Pergoletta Speri.'
After decades of sustainable farming, Speri achieved full organic certification in 2015, becoming one of the region's most important organic producers. In recent years, they have gone even further, earning Equalitas Sustainability and Biodiversity Friend certifications by embracing biodiversity initiatives, ecological vineyard management, and even introducing beehives among the vines — living ecosystems nurtured to preserve the agricultural heritage of Valpolicella.
The Wines
Valpolicella Classico is made in a traditional, straightforward style: the grapes are harvested at full ripeness and fermented promptly — typically in stainless steel — followed by a short period of clarification before release. This gentle approach preserves the vibrancy and purity of the fruit, resulting in wines that are fresh, aromatic, and immediately enjoyable, with moderate alcohol and an easy, graceful drinkability. It represents the most direct expression of Valpolicella.
From there, the next step in depth is Valpolicella Superiore, which by law must age for at least one year (often in wood), gaining greater texture, complexity, and structure.
Ripasso is made using a traditional technique that was originally created to avoid wasting anything from Amarone production. After Amarone is made, the leftover unpressed grape skins — still full of flavor and structure — are added to Valpolicella Classico for about 10–12 days. During this time, the Valpolicella absorbs some of the character from the Amarone skins, resulting in a wine with more energy. The wine is then aged for about a year in wood.
Recioto is the ancient, sweet ancestor of Amarone, made from the same dried grapes but with fermentation stopped early to retain natural sweetness. Thanks to the juicy native varieties that hold their juice even after drying.
Together, these choices reflect a philosophy rooted in patience, observation, and respect for the environment: agriculture that protects the land while allowing each vineyard to speak in the glass.
Amarone — A Legacy Wine
Although Amarone is a relatively recent chapter in the long history of Italian wine, Speri was among the very first to produce it, releasing their early vintages in the late 1950s. And true to the family’s philosophy of clarity and authenticity, they make only one Amarone: Amarone della Valpolicella Classico Sant’Urbano, sourced from their hillside cru on Monte Sant’Urbano.
The grapes are harvested by hand and only the healthiest clusters are selected for drying — a natural process that takes place in well-ventilated lofts high in the hills. Over the course of about 100 days, the fruit loses nearly 40% of its weight, concentrating sugars, tannins, and aromatic compounds before fermentation on the skins. The result is a wine with more color, more structure, and more intensity. This wine has elevated the region and sits alongside some of the world's greatest and most iconic wines.
Check out the lineup for this tasting:
