Vecchio Samperi - NV
The ancient roots: Vecchio Samperi
To make Vecchio Samperi, the De Bartolis use the ancient perpetuum aging 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.
100% Grillo
3,500 Grillo vines per hectare, planted between 1970 and 1996 in C.da Samperi, Marsala, in mostly limestone, level land, with sandy loam soil. The vines are trained with the ‘alberello’ or Guyot system. The yields are of 4 tons per hectare, harvested in the last week of September. The grapes are picked and selected by hand, soft pressed, naturally decanted, and traditionally fermented with wild yeasts at room temperature, in oak and chestnut barrels.
The ancient roots: Vecchio Samperi
To make Vecchio Samperi, the De Bartolis use the ancient perpetuum aging 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.
100% Grillo
3,500 Grillo vines per hectare, planted between 1970 and 1996 in C.da Samperi, Marsala, in mostly limestone, level land, with sandy loam soil. The vines are trained with the ‘alberello’ or Guyot system. The yields are of 4 tons per hectare, harvested in the last week of September. The grapes are picked and selected by hand, soft pressed, naturally decanted, and traditionally fermented with wild yeasts at room temperature, in oak and chestnut barrels.
The ancient roots: Vecchio Samperi
To make Vecchio Samperi, the De Bartolis use the ancient perpetuum aging 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.
100% Grillo
3,500 Grillo vines per hectare, planted between 1970 and 1996 in C.da Samperi, Marsala, in mostly limestone, level land, with sandy loam soil. The vines are trained with the ‘alberello’ or Guyot system. The yields are of 4 tons per hectare, harvested in the last week of September. The grapes are picked and selected by hand, soft pressed, naturally decanted, and traditionally fermented with wild yeasts at room temperature, in oak and chestnut barrels.
