Marco De Bartoli can be considered the living symbol of Marsala, and of Sicilian wine in general, thanks to his respect for the past and hopes for the future – despite the doubts that continually plague him. In the 1970s, Marco took over from his mother, Josephine, in running the country farm, Baglio Samperi. Here grapes for the making of Marsala had been cultivated for more than 200 years, but Marco, with his degree in agronomy and admirable curriculum as a racing-car driver, had no intentions of getting bogged down in a declining industry. He turned sun-baked stone buildings into cellars where he followed a personal vision of Marsala, decorating every available space with his collection of antique cars.
The tiny volcanic island of Pantelleria, to the south-east of Sicily, produces some of the world’s most exceptional dessert wines. The tradition is a long one: the name of Marco De Bartoli’s estate here, Bukkuram, means father of the vin.
Rosso di Marco is made with 100% Pignatello grapes, also known as Perricone, a black traditional grape of Western Sicily, almost disappeared, taking its name from the so called “pignatiddare“, the terra rossa of the province of Trapani, well suited to this variety, and traditionally used to craft terracotta cooking pots “pignatte”.
To make Vecchio Samperi, the De Bartolis use the ancient perpetuumaging method (similar to Solera system) that, through the addition of some new, young wine to wines that are already being aged in barrels, allows to create a harmonious blend of different vintages, with a unique and inimitable taste.
Overview It's classic and historic wine Marsala. Absolutely "virgin," Solera is the blending of different vintages, that is, changes of rates of small amounts youngest wine in vats that contain older wines, to achieve "perpetual." Description: this is the classic and historic wine Marsala. Absolutely "Virgin." Produced from grapes Grillo Company with its...