About this wine
Vineyard and terroir
The Grillo fruit is grown in the Samperi area of Marsala, an area noted for its distinctive terroir.
Vinification
The grapes are harvested by hand between 23 and 28 September and then pressed. Fermentation takes place in chestnut barrels. Unlike traditional Marsala, the wine is made without adding mistella, a wine-based spirit used to raise the alcohol level of the must.
Ageing
The wine matures in oak barrels under the Solera system. Young wine is added to the mature wine each year, producing a harmonious blend of different vintages.
Tasting profile
The wine has a distinctive, harmonious taste.
Label / history
Marco de Bartoli named Vecchio Samperi Ventennale after the old Samperi area in Marsala.
