Ep. 1781 Giuseppe Speri Of Speri Winery | Slow Wine 2023

The Italian wine podcast is the community driven platform for Italian winegeeks around the world. Support the show by donating at italian wine podcast dot com. Donate five or more Euros, and we'll send you a copy of our latest book, my Italian Great Geek journal. Absolutely free. To get your free copy of my Italian GreatGeek journal, click support us at italian wine podcast dot com, or wherever you get your pots. Welcome to this special series dedicated to slow wine held in bologna in March twenty twenty three. During the fair, we conducted several interviews with some very exciting producers. We were able to pull out some of the more interesting elements of Italian wine within the slow wine movement, tune in each week on Italian wine podcast. So here we are at the slow wine festival. And I'm here with the lovely giuseppe Esperi. From the Spety winery, and you are the Enologist. Anologist. Yes. Okay. One maker. Actually, we're talking today specifically. I wanted to dive a little bit deeper about your Corvina and Corvina because you guys are a benchmark producer mentioned in our book Italian wine unplugged two point zero. We were gonna talk about that in a minute, but can you tell me a little bit about you? I am a Spirit Gizepe, the the neurologist. I'm graduated in Viticulture and Logia. And, yes, I work inside the the company, and I follow the production together with my father. In last, ten years was, really very important because I mixed the theory that I improve, of course, at university together with the practice daily with my father that, was not easy, but at the same time, wonderful to understand everything that he learned from his father. About the company. Yes. We are an historical, as you understand the family reality by Coicella. And, yes, we produce very classical wines from the region. Coming back to America, Vine Italy International Academy, the ultimate Italian wine qualification will be held in New York City from four to six March twenty twenty four. Have you got what it takes to become the next Italian wine ambassador? Find out at benitez dot com. And, in total, only five wines that are the, Amarona and recoto. How many bottles a a year do you? From the sixty hectares, we reach the equilibrium at four hundred, thousand bottle four hundred and sixty four some of it as well. Of course, we sell, together with the shop, twenty five percent to Italy, and seventy five to foreign countries. Like, US, a Yes. We are we are present in, sixty worth, counties in Iowa. If I was a student and I wanted to be knowing something a little bit deeper about Corvina, Corvignone. What would you tell me? Like, how would you teach me about it? That's a little bit more First of all, these are the two most important grape varieties of our one year region, They made, the most important part of the blend of our entire wines. Yeah. Not to live at Pumicella with some marrone and recoto. For sure, in the case of a marrone, they give their best, with the appassamento, with the drying process. They are perfect for drying because they have a very, big skin, especially with the micro weather that we have in by Porticella Classic, where we have, negative temperature variation from the day to the night, especially in the month of August and September. About the growing of these grape varieties is a late grape variety. Right. It starts the the the green season in May, not before. About the wine, as I said, really, very important because, it it made the most important part of the blend. CoVinone, as the name say in Italian, the final words on it means a bigger is the bigger version of Covina. Okay. So the the the the bubble is very big, compared to the one of Covina. Okay. So they work different in the wine. Covina works more on the stack tour. Coving on it more on the quantity. Right. But the both are really interesting on the stamp that they give in the flavors. So you use that for your valpolicella and your amarone? Yes. And so, like, what are the percentages in my wines, we use it, for seventy percent of both. Okay. Yes. And, for example, in the case of a Polycella, the blend end with, twenty percent, rondinella, and ten percent Molinara. Actually, I wanna bring this also because we're at slow food, slow wine in verona. Yes. Okay. There are so many dishes that I've tried, like, with amerone sauce. It's so oh my god. It's so good. I'm like salivating, thinking about like, meats with this, like, beautiful sauce. What is your favorite food, to eat or either to make with a marrone or to drink a marrone with your food? What what is what do you like? If I need to choose one. Okay. Oh, two. Yes. We we say the two. The most famous one, probably here in Verona is the Resoto La Marona. Yeah. Oh, yeah. I forgot about that one. That's good too. Oh, boy. Okay. You know Botega Delvino? Yes. Of course. They made a a wonderful, this cheek with, anamarone sauce. Really? I've gotta try that. Okay. I appreciate it. Oh my god. Really nice. Yeah. Well, thank you so much for coming to talk to me. I love it. It was so much fun. Thank you so much. Thank you to you. My pleasure. Thank you. Take. Thank you. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, HimaliasM, and more. Don't forget get to subscribe and rate the show. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time, Cheaching.