Secondo Marco Valpolicella Ripasso 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.

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 re-fermented on skins of dried grapes that were previously used to make Amarone. The final result is a wine of structure and complexity.

Tasting Notes

This Ripasso is a medium-bodied wine with plenty of ripe and dried, red-fruit flavors accented by spice and floral notes. The wine is rich and textural on the palate thanks to the Ripasso method, a short second maceration/fermentation of Valpolicella wine on the Amarone skins to add weight, intensity, and complexity of flavors. Stubbornness, patience and perseverance are all qualities needed to work the land, but above all a deep sense of humility. Something unique yet simple is then created as extraordinary as nature itself.

Food Pairing

Thanks to its rich texture and ripe fruit flavors, this Ripasso can be paired with a wide range of foods. It is excellent with ripened cow’s milk cheese at the end of a meal, or paired with a mushroom risotto and beef-filled ravioli. Grilled red meats, poultry, and game are equally delicious pairings.

Production Info
Production area/appellation
Valpolicella Ripasso DOC
Soil composition
Calcareous and Volcanic
Training method
Pergoletta
Elevation
492 feet
Exposure
Southern
Year vineyard planted
1995
Harvest time
Early October
First vintage of this wine
2008
Bottles produced of this wine
15,000
Winemaking & Aging
Varietal composition
60% Corvina, 25% Corvinone, 10% Rondinella, 5% other local grapes
Fermentation container
Stainless steel tanks
Age of Aging Container
New and Used
Length of alcoholic fermentation
9 (for Valpolicella) + 15 (on the skins of Amarone) days
Fermentation temperature
64 °F
Maceration technique
Pumpovers
Maceration length
15 (for Valpolicella) + 15 (on the skins of Amarone)
Malolactic fermentation
Yes
Type of aging container
Barrels
Length of bottle aging
6 Months
Size of aging container
7 HL and 50 HL
Type of oak
Slavonian
Length of aging before bottling
18 Months
Analytical Data
Alcohol
14.5 %
pH level
3.4
Residual sugar
1.9 g/L
Acidity
6.4 g/L
Dry extract
34.9 g/L

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