The appassimento dry extract is evident. Think pickled cherries, dried tobacco, Chinotto, anise and smoked meat. A single vineyard expression. Impressive density and vitality, if not a bit dried out by a subtle, yet rustic whiff, of brettanomyces. I think it adds to the wine without detracting excessively. Drink now.

A certified-organic wine, the Speri 2019 Valpolicella Classico Superiore Sant'Urbano offers medium weight and a drinkable style with hints of grilled herb, wild berry and blackcurrant. This style of easy-drinking wine offers a good alternative to the overblown red wines of the Valpolicella made with air-dried fruit that are harder to drink in hot weather and with the lighter foods we enjoy eating today. This is an approachable release of 82,000 bottles.

The organic Speri 2018 Valpolicella Classico Superiore Sant'Urbano is lean and thin in this vintage, placing priority on bright cherry and wild cassis. There is a lot of easy inner freshness and brightness to this no-fuss wine, but the vintage is more subdued compared to other past releases. With 80,000 bottles made, this is a blend of 70% Corvina and Corvinone, 20% Rondinella and 10% Molinara from the Sant'Urbano vineyard in Fumane with volcanic soils at 300 meters in elevation.

Floral and high-toned on the nose, this light-footed red offers a spicy underpinning and brambly notes of wild cherry and strawberry fruit, while Black tea leaf and salty mineral notes show through on the finish. There's focus here, and depth to the flavor range, but in weight and form it's akin to a lighter, brighter style of Valpolicella. Drink now through 2024. 5,000 cases made, 500 cases imported.??–AN??Region: Italy / Valpolicella Classico Select to Add

The organic Speri 2017 Valpolicella Classico Superiore Sant'Urbano shows sweet raspberry and cherry confit with lots of extra richness and fruity concentration. This hot-vintage wine opens to an immediate and sunny personality that reflects the warmth and dry conditions of the 2017 growing season. The soft and rich approach offered here could pair with a plate of meat-filled ravioli with extra grated cheese on top. This is a blend of 70% Corvina and Corvinone, 20% Rondinella and 10% Molinara, all aged in 500-liter tonneaux for 24 months.