Vecchio Samperi Perpetuo Marco De Bartoli



Vecchio Samperi Perpetuo Marco De Bartoli View larger

Vecchio Samperi Perpetuo Marco De Bartoli

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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.

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Classification: Wine

Grape: 100% Grillo

Alcohol (% ABV): 16.5

Territory: Western Sicily, Contrada Samperi, Marsala (TP)

Vineyard surface (ha): 12 (about 29 ac)

Age of vines: over 40 years

Soil composition: limestone, sandy loam, level land

Training system: alberello (gobelet or head training) and single Guyot system; 3,500 vines per hectare

Alcohol: 15. 79%

Residual sugar: 11 g/l

Acidity: 7.02 g/l

pH: 3.27 Total

SO2: 12 mg/l (no sulfites added)

Harvest: manual, clusters put in small cases, starting the last weeks of September

Yield per hectare (hl): 20

Winemaking: manual selection of the grapes, soft pressing, natural decanting, traditional fermentation operated by wild yeasts in oak and chestnut vats at room temperature

Aging: fractional blending in oak and chestnut vats for an average of 15 years, with an addition of younger wine every year, using the traditional perpetual method, similar to Solera system

First vintage: 1980

Bottling: 2018

Food pairings: Don’t wait till the end of the meal to serve Vecchio Samperi, but drink it with aged cheeses, braised meats, oven-baked turbot, bottarga (tuna roe) and oysters. Serve at room temperature or slightly chilled, interesting and amazing as an aperitif

Bottled at the origin by Marco De Bartoli Agricultural Company De Bartoli srl Trapani Italy