Old Samperi Quarantennale Marco de Bartoli Liqueur Wine
This special reserve of Vecchio Samperi began its aging journey in 1978, when Marco De Bartoli reinstated the “perpetual” or Solera method in Baglio di Samperi to produce the area’s traditional wine, known locally as stravecchio, and from which Marsala wine originated.
For this purpose he made use of barrel-aged wines already inside the baglio, to which he added wine he made each year from overripe Grillo grapes. In this way he obtained a wine with an important alcohol component.
Marco over the years, in keeping with the tradition of the Solera method, produced reserves by tapping wine from the lower level barrels and aging it in individual oak barrels.
To celebrate the 40th anniversary of the winery’s founding, the company decided to bottle one of the first reserves it produced, with an average age of 40 years.
This is a reserve that has naturally reached almost 18 degrees alcohol, retaining its fragrance and unmistakable oxidative style, characteristics shared by the different editions of Old Samperi.
It is a wine that expresses the great power of the warm limestone soils of the district and the personality of the man who produced it, who, even today, makes his presence felt strongly through his early wines.
Pictured on the label is the image created in 1983 by Prof. Carlo Lauricella, the same artist who created the first Old Samperi label in 1980 and whose creativity made a major contribution to the winery’s graphic image.
TECHNICAL DATA SHEET.
Denomination: Fortified wine
Alcohol content (% Vol.): 17.5
Territory: western Sicily, Contrada Samperi, Marsala (TP)
Vineyard area (ha): 12
Vineyard age: between over 20 and over 40 years old
Training system: sapling and counter-
Guyot espalier; vines per hectare 3,500
Alcohol: 17.5% vol.
Total acidity: 6.85 g/l
Soil: medium-textured sandy limestone, level
Harvest: by hand in small boxes, late September
Yield per hectare (hl): 20
Vinification: Manual selection of grapes, soft pressing, natural settling, traditional fermentation in oak and chestnut barrels at room temperature. Aging: Aging in oak and chestnut barrels for an average of 40 years, using the perpetual method, also known as Solera
Total bottles: 1,000 750 ml, 50 magnums
First vintage: 1980
Pairings: Not to be segregated at the end of a meal but to be paired with aged cheeses, braised meats and baked turbot. At room temperature or cold, interesting and surprising as an aperitif.