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WINES OF NORTHERN ITALY
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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.