Secondo Marco Recioto della Valpolicella 2012

Marco Speri is the son of Benedetto Speri, the patriarch of one of the legendary winemaking families in Valpolicella. Marco followed in his father’s footsteps for 25 years before creating his own brand in 2008. Marco’s goal is to make wines according to his own vision emphasizing balance and elegance.

Valpolicella is a winegrowing area east of Lake Garda in the region of Veneto. Marco Speri’s 15 hectares of vineyards are located in the town of Fumane, in the heart of Valpolicella Classico appellation, and are trained in a high-density pergoletta, a Y-shaped innovation to the traditional pergola system.

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 700-liter Slavonian oak casks.

Tasting Notes

With just under 99 grams per liter of residual sugar, Recioto is a sweet wine with flavors of dried cherries, raspberries, and vanilla. Notes of dark chocolate, espresso, and warm baking spices complement the rich texture and raisin fruit character of this complex dessert wine. Cunning and considered, poised to realise every single hint and note. Such sweet emotion leaps out while fully savouring the range of evolving flavours.

Food Pairing

Recioto is one of the world’s great wines to pair with desserts containing chocolate, coffee, or dried fruit such as Black Forest cake or tiramisu. But where Recioto truly stands out is with ripened cow’s milk cheeses, becoming unexpectedly delicious with blue-veined cheese served with macerated fruit.

Production Info
Production area/appellation
Recioto della Valpolicella DOCG
Soil composition
Calcareous and Volcanic
Training method
492 feet
Year vineyard planted
Harvest time
First vintage of this wine
Bottles produced of this wine
Winemaking & Aging
Varietal composition
60% Corvina, 10% Corvinone, 20% Rondinella, 10% other local grapes
Fermentation container
Stainless steel tanks
Age of Aging Container
Length of alcoholic fermentation
15 days
Fermentation temperature
46 °F
Maceration technique
Maceration length
Malolactic fermentation
Type of aging container
Length of bottle aging
6 Months
Size of aging container
7 HL
Type of oak
Length of aging before bottling
18 Months
Analytical Data
14.5 %
pH level
Residual sugar
98.8 g/L
7.3 g/L
Dry extract
43.2 g/L

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