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Valpolicella Classico DOC - According to Marco
14,48 €-20%
DESCRIPTION
If you think you already know him you might be wrong. The fresh lightness contains a complex soul, the result of rigor and iron discipline. It takes time and delicacy of the palate to really discover it; every time it's different.
Fumane di Valpolicella (VR)
Manual harvest and selection of the grapes (selection of the best bunches) Fermentation: Two weeks on the skins.
Aging: Six months in concrete tanks; six months in 50 Hl barrels. Refinement: Three months in the bottle.
The Rosso Valpolicella Classico by Secondo Marco reveals itself to the eye with a ruby color, characterized by a particular intensity. It is the fruit that first appears on the nose, with notes above all of cherry, while on the finish the nostrils are surrounded by more spicy touches. The taste is medium-bodied, with a sip characterized by a fresh and savory taste, of good drinkability.
HOW TO SERVE
16-18 °C (７７°F)
It is advisable to let the wine 'breathe' at least 15/30 minutes before serving.
OVER 2-3 YEARS
A versatile label on the table, where in addition to the classic combinations with white meats and land recipes, you can also experiment with stewed fish, cooked with a tomato base.
CELLAR
Marco Speri in 2008 detaches himself from the historic family project, amid the skepticisms of his recently deceased father Benedetto, his spiritual guide. "I me somea ma no 'I know da ci i abia ciapà" is the phrase that recurs under the frames of a now discouraged father. "He looks like me but I don't know who he got it from." Keep these wise words in mind, we will find them in the tasting of his wines. In 2008, therefore, the adventure of Speri starts with a vineyard of about 25 years and a "y" training system designed by Marco himself, in order to obtain the maximum solar exposure of the grapes, avoiding them inopportune burns. Only Corvina, Corvinone, Rondinella and a small part of Molinara (used exclusively for Valpolicella Ripasso). No spocchie, lots of elbow grease, choice of young staff to be able to educate and shape in their own image and likeness. Read more
