In the glass
Aroma: extreme walnut rancio, dried apricot, beeswax, coffee
Palate: concentrated dried fruit, hazelnut oil, bitter orange, sea salt
Vecchio Samperi is Marco De Bartoli's life work: un-fortified perpetuo Grillo aged in a 5-tier solera at Samperi, achieving Marsala-like depth and complexity entirely through natural oxidation, with no fortification spirits added. Sold as IGT Sicilia rather than Marsala because no spirit is added.
What it pairs with
-
Served solo, gently chilled, as meditation wine
The extraordinary complexity of Vecchio Samperi rewards pure contemplative solo drinking. -
Aged Parmigiano Reggiano 36+ months
The wine's extreme oxidative depth requires the most complex and intense cheese counterpart. -
Sicilian pantesca salad (Pantelleria) with tuna and capers
The saline-mineral dimension and bitter-orange notes of Vecchio Samperi pair uniquely with the island salad.
How to serve Marco De Bartoli Vecchio Samperi
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a small fortified-wine glass: the bowl shape rewards the wine's structure.
- Pair with. Served solo, gently chilled, as meditation wine, Aged Parmigiano Reggiano 36+ months, Sicilian pantesca salad (Pantelleria) with tuna and capers. Match the wine's structure to the dish's fat and salt.
History
Marco De Bartoli founded his estate at Samperi in 1978 with a singular mission: to revive the authentic, un-fortified perpetuo style of Marsala that the fortification regulations of 1969 had effectively suppressed. Unable to label the wine as Marsala DOC (because it contains no grape spirits), De Bartoli classified Vecchio Samperi as Vino da Tavola - yet it became more celebrated and more expensive than any Marsala DOC wine. The 20-year and 30-year versions represent different solera withdrawals.
- 1978 — Marco De Bartoli founded at Samperi; Vecchio Samperi concept established
- 1980 — First commercial release of Vecchio Samperi as Vino da Tavola
- 2011 — Marco De Bartoli dies; son Sebastiano continues the Samperi solera programme
Facts
- Producer
- Marco De Bartoli
- Grapes
- Grillo
- Classification
- Vino da Tavola (perpetuo, un-fortified)
- Oak
- Minimum 10-30 years in a 5-tier solera system of old Slavonian oak barrels at Samperi
- ABV
- 17.0%
- Price
- €45-80 at retail (20-year), €80-140 at retail (30-year)
- Drinking window
- 10-50+ from bottling
- First vintage
- 1978
Frequently asked about Marco De Bartoli Vecchio Samperi
What does Marco De Bartoli Vecchio Samperi taste like?
On the nose, extreme walnut rancio, dried apricot, beeswax, coffee. On the palate, concentrated dried fruit, hazelnut oil, bitter orange, sea salt. Structurally full-bodied, low tannins, medium acidity with a extraordinary length, rancio, saline finish. Vecchio Samperi is Marco De Bartoli's life work and Sicily's most important wine: un-fortified perpetuo Grillo aged in a 5-tier solera at Samperi, achieving Marsala-like depth and complexity entirely through natural oxidation - no fortification spirits added. Among the world's most distinctive and debated fortified-style wines.
When should I drink Marco De Bartoli Vecchio Samperi?
Drink 10-50+ from bottling. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Marco De Bartoli Vecchio Samperi?
Served solo, gently chilled, as meditation wine is the canonical pairing. Other strong matches include Aged Parmigiano Reggiano 36+ months and Sicilian pantesca salad (Pantelleria) with tuna and capers. The extraordinary complexity of Vecchio Samperi rewards pure contemplative solo drinking.
What grapes are in Marco De Bartoli Vecchio Samperi?
The blend is Grillo. The wine is classified as Vino da Tavola (perpetuo, un-fortified).