The new project by Marco Speri comes to life in 2008 in Fumane in the elective area of the wide territory of Valpolicella, where a cross of twenty favors the temperature changes between day and night and keeps the ground dry. The earth, particularly generous in mineral salts, is very variable in stratigraphy even for vineyards of the same locality. Valpolicella Ripasso Secondo Marco is the result of a selection of grapes from Corvina 60%, Corvinone 30%, Rondinella 5%, Altre uve autoctone (Oseleta, Croatina, Pipiona) 5%. that are left to macerate for about 45 days on the skins, then refine for 3 and a half years in barrels of 50 hl and finally stop for 12 months in bottle before being offered on the market.
| Brand | Secondo Marco |
|---|---|
| Vintage | 2017 |
| Dimension | Bottiglia 0,50 l |
| Alcohol | 14.0% |
| Grapes | Corvina - Corvinone - Rondinella - Molinara |
| Varietal | Recioto della Valpolicella |
| Type | Raisin Wine |
| Country | Italy |
| Region | Veneto |
Allergens
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Contains Sulphites |
| Pairings | Aged Cheeses Blue Cheese Spoon Dessert |
Between Verona and Lake Garda, at the foot of the Lessini Mountains, there is a crossroads of winds, cold from the mountains and mild by the lake, particularly favorable for the vine.
Ventilation favors slight changes in temperature between day and night and keeps the soil dry.
To this decidedly rich typicality, then add the possible variations of the work in the vineyard and the search in the cellar to enhance all the flavor and richness of the perfumes of the grapes.
Wine is the fruit of constant evolution and the mastery of work is the ability to direct this transformation towards the idea of quality that we have in mind and that slowly takes shape.
Nature and ideals, land and creativity, the cellar is all this and much more.
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