In the glass
Aroma: cherry, dried violet, tobacco, light cedar, dried herb
Palate: morello cherry, tobacco, dried herbs, light cedar, mineral freshness
Speri's La Roverina Classico Superiore with partial ripasso technique; fresh cherry and tobacco character from the traditional large-cask approach, with added concentration from the ripasso step and the estate's characteristic acidity.
What it pairs with
-
Pasta con ragu di anatra (duck ragu pasta)
Duck ragu's richness is balanced by the wine's medium tannins and cherry acidity. -
Prosciutto di Parma with fig
Sweet fig and silky prosciutto are a classic aperitivo pairing with Valpolicella-style reds.
How to serve Speri Valpolicella Classico Superiore La Roverina
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
- Pair with. Pasta con ragu di anatra (duck ragu pasta), Prosciutto di Parma with fig. Match the wine's structure to the dish's fat and salt.
History
La Roverina was developed by Speri as the estate's accessible food-friendly tier, using the old Roverina name (from old Venetian dialect for the oak tree) to reference the large Slavonian oak ageing tradition.
- 1985 — First La Roverina Valpolicella Classico Superiore release
Facts
- Producer
- Speri Viticoltori
- Grapes
- Corvina (65%), Corvinone (20%), Rondinella (10%), Molinara (5%)
- Classification
- Valpolicella Classico Superiore DOC
- Oak
- Aged 12 months in large Slavonian oak; partial ripasso technique
- ABV
- 13.0%
- Price
- €18-26 at retail
- Drinking window
- 3-8 from vintage
- First vintage
- 1985
Frequently asked about Speri Valpolicella Classico Superiore La Roverina
What does Speri Valpolicella Classico Superiore La Roverina taste like?
On the nose, cherry, dried violet, tobacco, light cedar, dried herb. On the palate, morello cherry, tobacco, dried herbs, light cedar, mineral freshness. Structurally medium-bodied, medium tannins, high acidity with a medium finish. Speri's La Roverina Classico Superiore with partial ripasso technique; fresh cherry and tobacco character from the traditional large-cask approach, with added concentration from the ripasso step and the estate's characteristic acidity.
When should I drink Speri Valpolicella Classico Superiore La Roverina?
Drink 3-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Speri Valpolicella Classico Superiore La Roverina?
Pasta con ragu di anatra (duck ragu pasta) is the canonical pairing; Prosciutto di Parma with fig is the other strong match. Duck ragu's richness is balanced by the wine's medium tannins and cherry acidity.
What grapes are in Speri Valpolicella Classico Superiore La Roverina?
The blend is Corvina (65%), Corvinone (20%), Rondinella (10%), Molinara (5%). The wine is classified as Valpolicella Classico Superiore DOC.