Marco De Bartoli Vecchio Samperi Ventennale
Vecchio Samperi Ventennale is Marco De Bartoli’s first wine. The one that built him a reputation for producing Marsala of the highest quality. Aged for 20 years in oak and chestnut vats, the wine reveals a complex nose and palate with notes of dried figs, coffee, cocoa, nuts, cinnamon , vanilla and cumin. Very long finish. When to drink it? Here is what Marco has to say about his wine: ”Don’t wait until the end of the meal to serve Vecchio Samperi but drink it with braised meats, oven-baked brill, aged cheeses. At room temperature or lightly chilled, interesting and amazing as an aperitif.”
About the winemaker
Running a 20 ha winery near the town of Marsala in Sicily, Marco de Bartoli is the man who, 40 years ago, revived the Marsala wines which had become, for most of them, cheap cooking wines. Marco used the ancient solera method: adding small amounts of young wine to wines that are ageing in wood barrels. The result is a beautiful, fine, dry and delicate Marsala. Since then, the family has grown and Marco’s children, Renato, Sebastiano and Josephine now run the domain maintaining their father’s organic methods. No synthetic chemicals and no industrial yeasts are used in the vineyards and at the winery. Their focus has expanded beyond Marsala to produce also a range of dry white wines made from Sicilian varieties such as Grillo, Zibibbo and Catarratto as well as a red wine made with Pignatello and a sweet Passito made on the island of Pantelleria. The range has expanded but quality remains the core value of the De Bartoli family.
|Viticulture and Winemaking|
Ageing in oak and chestnut vats for 20 years on average, using the perpetual method, similar to the solera system used for Sherry and Madeira, Manual selection of the grapes, soft pressing, natural decantation, traditional fermentation in oak and chestnut vats at room temperature, Suitable for vegans