Marco De Bartoli began his story in the Samperi district, in the family baglio twelve kilometers from Marsala, at the end of the 1970s. At a time when Marsala had become an industrial wine, he chose the opposite direction: returning to the perpetual method, to native grapes, and to the truth of the land.
He believed in something that went beyond wine: that Sicily deserved trust, that time was not a limit but an ally, and that loyalty to a place was a choice, not a constraint.
Here, the glass is the focus, not an accompaniment. You will not find appetizers to distract the tasting: you will find the wine, the land that wrote it, and those who tell its story.
Our tastings do not chase entertainment: they follow the pace of the wine, which must be listened to without haste and without anything else competing for attention. An experience designed for those who want to reach the wine directly, and stay there.
Tenuta Samperi, Marsala
Tenuta Bukkuram, Pantelleria
Tenuta Samperi, Marsala
Tenuta Samperi, Marsala
Tenuta Samperi, Marsala
At the end of the 18th century, when the British discovered Marsala wine and transformed it into an export product, an ancient tradition began to disappear. The perpetual method, in perpetuum, required that each year a portion of the aged wine be replaced with new wine: a continuous cycle, without interruptions, without separate vintages. Marco De Bartoli brought it back to life in the 1980s, in Samperi, as an act of loyalty to his land.
Today, Vecchio Samperi is still born from those century-old barrels, from those annual top-ups, from that time that accumulates without ever being lost.
There is no single way to make wine when the land offers you two such different worlds. We have learned to respect both without simplifying them. What Samperi, in Marsala, and Bukkuram, in Pantelleria, have taught us, we put into the bottle.
Time does the rest.
There is no single way to make wine when the land offers you two such different worlds. We have learned to respect both without simplifying them. What Samperi, in Marsala, and Bukkuram, in Pantelleria, have taught us, we put into the bottle.
Time does the rest.
Every harvest is a response to its light, its wind, its silence.
12 HA
medium-textured sandy-limestone, flat
alberello and Guyot-trained vertical shoot positioning; 3,500 vines per hectare.
manual in small crates, during the final weeks of September.
Manual selection of grapes, soft pressing, natural sedimentation, traditional fermentation in oak and chestnut barrels at room temperature.
Aging in oak and chestnut barrels with the addition of 5% younger wine each year, using the traditional perpetual method.
8.600
