Vecchio Samperi NV

from 24x only 47,72  per piece.


Incl. VAT.
(70,71  / 1000 ml)
Bulk PriceQuantity (from)Quantity (to)Price Per Unit
50,37  6 1167,16  / 1000 ml
49,31  12 2365,75  / 1000 ml
47,72  24 63,63  / 1000 ml
SKU: 9911206030 Kategorien: , , Weingut:
Tasting note from from 06.12.2016, Copyright Christoph Raffelt

To the wine

Vecchio Samperi was the first wine bottled by Marco de Bartoli. It is a homage to his lime-rich vineyard in Contrada Samperi, just outside Marsala. There, the Grillo for his Marsala grows on twelve hectares. The Grillo he uses here comes from 20 to 42 year-old vines in Albarello stock. The harvest is 20 hl/ha. The Grillo is fermented slowly at room temperature in open vats made of oak and walnut and then goes into a perpetuum, also called a solera in the sherry region. It is a compound of barrels in which the wine has been aging since 1980. Each year, 5 % are taken and 5 % are topped up. The alcohol is 16.69 %, the sugar 12.6 grams, the acidity 6.7 grams, the sulfur 8 mg/l and the pH 3.26.




The Vecchio Samperi has a stunningly fine and balanced nose. It alternates between dried and fresh stone fruit, unripe walnuts, a hazelnut fruit tart and ripe citrus. Particularly appealing is the subtle sweetness that makes its way through the tart nut flavors.


On the palate, the Vecchio Samperi shows a great fullness on the one hand, on the other hand the acidity cuts a path through the thicket of aromas like with a machete. Here, too, the slightly dried fruit, a spectrum of nuts, a hint of baked dough with plenty of butter, seasoned with orange peel. Yes, the orange notes become more intense here than they were on the nose. They lead the wine into a striking finish of great length and density. If one wants to classify the Vecchio Samperi stylistically, the Sercial from the island of Madeira comes to mind, but perhaps also an Amontillado from Jerez. But then it would have to be of the excellent kind to be able to compete with the Vecchio Samperi.

Food recommendations by Christoph Raffelt

  • Ruota di Pesce Spada - Swordfish steak from the belly with chili flakes and lemon
  • Oysters au gratin
  • Pecorino with pepper and nuts


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Alcohol content

16,5% Vol.

Residual sweetness



Contains sulfur


6,7 g/l

Drinking temperature



Marco de Bartoli, Contrada Fornara Samperi 292, 91025 Marsala-Sicily / Italy