Vecchio Samperi Quarantennale Marco de Bartoli Fortified Wine in Wooden Box

Vecchio Samperi Quarantennale Marco de Bartoli Fortified Wine in Wooden Box

This special reserve of Vecchio Samperi begins its aging process in 1978, when Marco De Bartoli restored the “perpetual” or Solera method in the Baglio di Samperi, to produce the traditional wine of the area, locally called extra-aged, from which it originated Marsala wine.
For this purpose he used barrel-aged wines, already present in the baglio, to which he added wine each year made by him with overripe Grillo grapes. In this way he obtained a wine with an important alcoholic component.
Marco over the years, as per the tradition of the Solera method, produced reserves by tapping the wine from the barrels of the lowest level, putting it to age in individual oak barrels.

To celebrate the forty years since the company was founded, the company decided to bottle one of the first reserves he produced, with an average aging of 40 years.
It is a reserve that naturally reached almost 18 degrees of alcohol, maintaining its fragrance and unmistakable oxidative style, characteristics that the different editions of Vecchio Samperi have in common.

It is a wine that expresses the great power of the warm limestone lands of the district and the personality of the person who produced it, who, even today, makes his presence felt strongly through his first wines.
The label shows the image created in 1983 by Prof. Carlo Lauricella, the same artist who created the first Vecchio Samperi label in 1980 and who, with his creativity, made a great contribution to the graphic image of the cellar.

DATA SHEET

Denomination: Fortified wine
Variety: Grillo
Alcoholic degree (% Vol.): 17,5
Territory: Western Sicily, Contrada Samperi, Marsala (TP)

Vineyard area (ha): 12
Vineyard age: between over 20 and over 40 years
Training system: sapling and counter-
Guyot espalier; vines per hectare 3,500
Alcohol: 17.5% vol.
Total acidity: 6.85 g / l
Soil: limestone-sandy of medium texture, flat
Harvest: manual in small crates, at the end of September
Yield per hectare (hl): 20
Vinification: Manual selection of the grapes, soft pressing, natural sedimentation, 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 of 750 ml, 50 magnums
First vintage: 1980
Pairings: Not to be segregated at the end of the meal but to be paired with aged cheeses, braised meats and baked turbot. At room temperature or cold, interesting and surprising as an aperitif.