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Valpolicella Classico Superiore DOC - According to Marco
23,28 €-20%
| Typology | |
|---|---|
| Name | |
| Vintage | |
| Producer | |
| Grapevine | croaker, Corvinone, Osleta, Swallow, Valpolicella area (Veneto) |
| Country | |
| Region | |
| Format | |
| Alcol |
DESCRIPTION
Stubbornness and patience, tenacity, above all humility. These are the qualities that are learned by working in the countryside, those that are needed to create something unique and simple but extraordinary like nature.
Fumane di Valpolicella (VR)
Manual harvest and selection of the grapes (selection of the best bunches) Fermentation: 2 weeks of maceration on the skins in September; review on Amarone skins with maceration for 10 days.
6 months in bottle.
The Valpolicella Superiore Classico Ripasso made by the Secondo Marco winery reveals itself to the eye with a ruby red color, with a beautiful deep hue. The olfactory spectrum develops on the nose, telling a pleasant set of fruity notes, while on the finish the nostrils are enveloped in more spicy touches. In the mouth it is full-bodied, rich, with a harmonious sip that highlights a finely integrated tannin in the general structure of the wine.
HOW TO SERVE
16-18 °C (７７°F)
It is advisable to let the wine 'breathe' at least 15/30 min. before serving it.
Over 5 years
Aged cheeses, First courses of land, Seconds of white meat, Seconds of red meat, Seconds of land.
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
