A strong attachment to the land, a passion lasting over one hundred years and meticulous attention to the vineyards, have led to the production of Speri wine. From the quaffable to the very highest level wines, Speri exhibits with great flair its own unique and unmistakable style. The Speri family are strong believers that wine is the “fruit of the earth” and therefore use only grapes from their own vineyards, taking complete care of every stage of cultivation.
La Roggia is obtained after a long drying process using the best grapes from the La Roggia vineyard, on the slopes of Monte Sausto in San Pietro in Cariano. It is a refined red “passito” (dried grape wine), extraordinarily rich and all-encompassing. It is a tempting, meditative wine which complements classic, traditional desserts.
Grape varieties: Corvina veronese 70%, Rondinella 30%.
Vineyard: La Roggia vineyard, situated inside the estate of Villa Giona, on the south-eastern slopes of Monte Sausto, in the municipality of San Pietro in Cariano. It extends over a surface area of 9.75 hectares and it has an altitude of 140 metres above sea level. The terrain is mostly limy with a layer of gravel at a depth of 50-60 cm which assists the drainage of water.
Cultivation system: ‘Casarsa’ training system modified to Verona pergola system with a density of 4000 vines per hectare. This 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.
Vinification: 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 adequate cleaning of base. The whole process takes place cold in the cellars to encourage the spontaneous halting of fermentation. Ageing in barriques for 18 months and refinement in the bottle.
Alcol: 13,5% vol.
Serving temperature: 14/16°C.