LLS Portfolio Book

Secondo Marco

Marco Speri is the son of Benedetto Speri, the patriarch of one of the legendary winemaking families in Valpolicella. Benedetto worked together with the Bertani family to perfect some of the very first Amarones. Marco followed in his father’s footsteps at Speri winery for about 25 years. In 2008, Marco created his own brand, Secondo Marco, to make wines according to his own vision. Marco’s goal is to make elegant, food friendly wines by focusing on higher acidity, lower alcohol, and less residual sugar. By emphasizing his concept of “drinkability,” or creating softer wines that are not harsh and high in alcohol, the end result is a very personal interpretation of the Valpolicella region. Valpolicella Classico DOC Valpolicella Classico is made from Corvina, Corvinone, Rondinella, and a small percent of other local varietals. The grapes are picked by hand and fermented in stainless steel tanks with indigenous yeasts to preserve freshness and fragrance. Maturation takes place first in cement vats and then in large casks to add complexity without affecting the fruit character.

Valpolicella Classico Ripasso DOC This Ripasso is fermented in stainless steel tanks with indigenous yeasts at low temperatures in order to preserve freshness and fragrance. After aging in cement until March, the wine is refermented on skins of dried grapes that were previously used to make Amarone. The final result is a wine of structure and complexity.

Amarone della Valpolicella Classico DOCG This Amarone is produced from hand-harvested grape bunches selected for perfect maturation. After 100 days of drying indoors and with a weight loss of 50%, the wine receives a prolonged pre and post fermentation maceration using only indigenous yeasts. The wine is matured in large Slavonian oak casks for 42 months before bottling.

Recioto della Valpolicella Classico DOCG Recioto is made from hand-harvested grapes selected for perfect maturation. After a long drying process of 120 days and a weight loss of 50%, the wine receives a prolonged pre- and post- fermentation maceration and is fermented with indigenous yeasts. The wine is matured for eight months in 700L Slavonian oak casks.

WINES OF NORTHERN ITALY

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