We fathers

We have always wanted to see ourselves in our children, and we see them as if they were a part of us.

When they choose the same road that we have chosen, and knowing the hardships they will face, we smile all the same.
We are glad because we know we can share many other things with them.

When we see them do things that we would have never done, we amazed and do not understand, and at times, we get angry, but always, deep down, we are proud of them. And we smile, because this is the way of the world: traditions change, God willing, into something better.

Benedetto Speri

We fathers

With a family

With a family,

tradition that lasts over the years, there is often a fear of change on the one hand, while on the other there is the desire to do something new, to leave one’s mark for future generation.

The final judgement comes from the bouquet and taste in the glass.

And when you can share it with others, then you know you have done the right thing.

Marco Speri

In Fumane, in the heart of the Valpolicella Classica Zone

In fact, we are in the heart of the Valpolicella Classica zone, a special area within the wider context of the land of Valpolicella. All the necessary ingredients to create special wines are here, including soil conditions and the climate.

Between Verona and Lake Garda, in the foothills of the Lessinia mountains, there is a crossroads of breezes, fresh air from the mountains and warm air from the Lake, which is particularly favourable for the vineyards.
The breezes keep the change in temperature between night and day to a minimum, while keeping the land dry.

The soil itself is particularly rich in mineral salts and its layers vary greatly even with vineyards in the same place.
Along with this very rich land, there are the various different ways of working with the grapes followed by research in the cellar to exalt the taste and splendour of the scent of the grapes.

In Fumane, in the heart of the Valpolicella Classica Zone

Our research in the field: the “y” shaped training system of the vineyard

Our research in the field: the “y” shaped training system of the vineyard

“Keep your feet on the ground and you will see your wings sprout.” This is what happened to us.

After years of research, of observing vineyards and their soil through different seasons, we have seen that pergola training system traditionally used to hold up the vines in Valpolicella could be improved, and this is why we created a modified pergola system with its Y-shaped trellis.

The advantages are many: more light, more breeze, more protective foliage. The grape bunches grow and hang perfectly, they do not touch the trellises and do not require invasive maintenance, and moreover they are easier to pick, thereby reducing the risk of damage.

The result? You can taste this all in the wine and perhaps it is no coincidence that many systems are like this in Valpolicella today.

The fatigue and the beauty.

I like making wine because there are all the elements of life involved in it.

There is the fatigue, but there is also the beauty of working in the countryside, and and the creativity and satisfaction of doing what you want to do. There is also the thrill of waiting and hoping that the weather will be cooperative.

There are complicated moments and others that are exciting, to say the least. And then there is the pleasure of drinking wine together, the joy of company. I also like this life because it necessarily follows the ways of nature and this is what makes you understand that the rhythm of the seasons is also something that belongs to you.

Fatigue and beauty

Passion and quality

In the cellar: passion is the time dedicated to refining quality

So much time, so much passion and just as much patience. The work in the cellar is a challenge: to keep the character of the grape and make it come out.

Like everything that is alive, wine is the fruit of constant evolution and the excellence of working with the grapes lies in the ability to make their transformation into a wine of quality we are looking for and one which slowly takes on form.

The cellar is a combination of nature and ideals, soil and creativity, and much more: experience, comparisons and discussions.

Tradition is part of it, but so is technological innovation. However, the most important part is intuition and the ability to transform time that passes into an original taste that is different every year.

If you think you know it well, you may be in for a surprise. Its light freshness conceals a complex soul, fruit of a rigorous and strict work ethic. It takes time and a refined palate to fully appreciate it: each sip is a new revelation. Valpolicella Classico.

Name: Valpolicella Doc Classico
Alcohol: 13%
Blend: Corvina 70% - Corvinone 15% - Rondinella 10% - Altre uve autoctone 5%
Origin: Fumane di Valpolicella
Yield: 100 Q.Li/Ha
Harvest: A mano
Fermentation: Due settimane sulle bucce
Aging: Sei mesi in vasche di cemento; sei mesi in botti da 50 Hl
Refine: Tre mesi in bottiglia

750ml, 1500ml

TECHNICAL DATA

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.

Name: Valpolicella Doc Classico Superiore Ripasso
Alcohol: 14%
Productor: Marco Speri
Blend: Corvina 60%, Corvinone 25%, Rondinella 10%, Altre uve autoctone (Oseleta, Croatina, Pipiona) 5%
Origin: Fumane di Valpolicella
Yield: 80 Q.Li/Ha
Training system: Pergoletta
Harvest: A mano
Fermentation: 2 settimane di macerazione sulle bucce a settembre; ripasso sulle bucce di Amarone con macerazione per 10 giorni
Aging: 12 mesi in botti da 50 Hl; 6 mesi in botti da 7 Hl
Refine: 6 mesi in bottiglia

375ml, 750ml, 1500ml, 3000ml

TECHNICAL DATA

Infused with the strength and soul of its native land, its nature tamed and matured to develop such elegant energy. Finally free to express its notes with a refined intensity, it will offer a truly unique experience.

Name: AMARONE della VALPOLICELLA DOCG CLASSICO
Alcohol: 16%
Productor: Marco Speri
Blend: Corvina 45%, Corvinone 45%, Rondinella 5%, e altre uve autoctone 5%
Origin: Fumane di Valpolicella
Yield: 80 Q.Li/Ha
Training system: Pergoletta
Harvest: A mano (selezione dei migliori grappoli) sucessivo appassimento circa 120 giorni
Fermentation: 45 giorni con macerazione sulle bucce
Aging: 3 anni e 6 mesi in botti da 50 hl
Refine: 12 mesi in bottiglia

375ml, 750ml, 1500ml, 3000ml, 5000ml

TECHNICAL DATA

Cunning and considered, poised to realise every single hint and note. Such sweet emotion leaps out while fully savouring the range of evolving flavours.

Name: Recioto della Valpolicella DOCG Classico
Alcohol: 14%
Productor: Marco Speri
Blend: Corvina 60%, Corvinone 10%, Rondinella 25% e altre uve autoctone 5%
Origin: Fumane di Valpolicella
Yield: 80 Q.Li/Ha
Training system: Pergoletta
Harvest: A mano (selezione dei migliori grappoli) sucessivo appassimento circa 140 giorni
Fermentation: 20 giorni con macerazione sulle bucce
Aging: 18 mesi in botti da 6 hl
Refine: 6 mesi in bottiglia

500ml, 1500ml

TECHNICAL DATA

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