Marco de Bartoli Vecchio Samperi Ventennale

50 cl / 17.5% ABV Vol

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Marco de Bartoli Vecchio Samperi Ventennale

To make Vecchio Samperi, the De Bartolis use the ancient perpetuum (or Soleras) method that, through the addition of small amounts of 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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Marco de Bartoli Vecchio Samperi Ventennale

€55.99

Ex Tax: €45.52

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Tags: Marsala , Sicily , Fortified Wine , Marco de Bartoli , Sicily , Italy , buy wine , wine online , shop wine

Product Details

Tasting Notes from Celtic Whiskey Shop and Wines on the Green

Nose Aromas of almonds, sea salt and stewed orchard fruit

Palate Lovely sweet and salty flavours. Dry-ish for a fortified wine but with good acidity and excellent balance

Fact Sheet

Fluid 50 cl

Grape Variety 100% Grillo

Maturation In oak and chestnut vats for a medium of 20 years, using the perpetual method, similar to Soleras.

Alcohol % 17.5% ABV

Style Fortified Wine

Estate/Producer Marco de Bartoli

Country Italy

Region/AOC Sicily

Vintage NV

Closure Cork

Cellaring/Ageing Potential Drink now and good for many years to come

Awards and/or Press Quotes

Awards and/or Press Quotes Decanter Magazine 2012 -5 Stars, Gambero Rosso 2014-2 Red Glasses

FAQs

What style of wine goes with dark chocolate?

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.

Why are style wines not vegan?

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.