Bartoli Vecchio Samperi
75cl
/
16.5% Vol
The Marsala Wine. In 1980, Marco de Bartoli named his first wine Vecchio Samperi in honour of the land of Contrada Samperi, in Marsala, Sicily, a perfect land to grow vines, arid and rich. To make this remarkable wine, the family uses the ancient perpetuum ageing method. Adding new, young wine to wines already aged in barrels, this method creates a harmonious blend of varied vintages, and gives it a unique and incomparable taste. The grapes are hand-picked and carefully selected.
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Bartoli Vecchio Samperi
€30.00
Ex Tax: €24.39
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
The nose is a surprising bouquet of dried flowers, curry, and stone fruit (apricot, nectarine) with a touch of ginger.
Palate
To the palate, the texture is round and silky. Elegance and richness are balanced by piercing acidity. Nicely full-bodied and dense with flavours of roasted almond, custard, salted caramel, and dark chocolate, the wine presents a dry and clean finish.
Colour
Bright amber colour
Fact Sheet
Fluid
75cl
Grape Variety
100% Grillo
Maturation
Using the traditional perpetuum method, the wine is fractionally blended in oak and chestnut barrels, with younger wine being added every year for 15 years on average.
Alcohol %
16.5%
Style
Off-dry and full-bodied
Estate/Producer
Marco de Bartoli
Country
Italy
Region/AOC
Contrada Samperi, Marsala, Sicily
Vintage
2020
Making Techniques
The grapes are manually picked and selected, then softly pressed, naturally decanted, and traditionally fermented, using wild yeasts in oak and chestnut barrels at room temperature.
Closure
Cork
Cellaring/Ageing Potential
Drink now, or keep it for up to 30 years and more
Food Matching
Food Matching
Excellent with aged cheeses, braised meats, fish, and oysters, or simply as an aperitif. Serve at room temperature.
Awards and/or Press Quotes
Awards and/or Press Quotes
Wine Advocate 2014 - "Made in the Solera method, the non-vintage Vecchio Samperi Ventennale is aged on average for 20 years in traditional chestnut casks. This fortified dry wine opens to notes of pinenut and roasted chestnut shell with candied fruit, honey and dried apricot chips. The 17.5% alcohol is present, but also integrated within the greater fleshiness of the fruit. It evolves beautifully in the glass and promises to do the same in the cellar. Drink 2017-2045."
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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