From the union of tradition and new technological knowledge, Marco created a new style of Marsala. Vigna La Miccia was born in 1985, an innovative semi-dry Marsala Oro: a unique blend of extraordinary aromas and flavors.
Western Sicily, Contrada Samperi
18% vol.
1985
Over 20 years
Flat, calcareous-sandy, medium texture.
Training system: Guyot spurred cordon; 3,500 vines per hectare.
Manual in small crates, the first week of September.
Manual grape selection, soft pressing, natural sedimentation, fermentation with indigenous yeasts at controlled temperature in steel tanks.
4 years in constantly topped French oak barrels.
Vigna La Miccia is the Marsala that changed the rules of the game. Born in 1985, this wine brings a new vision: the encounter between Sicilian tradition and a modern approach that enhances the freshness of Grillo. This Marsala Superiore Oro, semi-dry, is made from 100% Grillo, but with a character that surprises. It is fresher and less sweet than traditional Marsalas, but without ever losing its elegance.
The result is a wine that can accompany refined dishes such as blue cheeses or scampi, and is not limited to being a meditation wine. The aging in French oak makes it softer and deeper, but always in perfect harmony with the freshness and authenticity of the grape variety.
Vigna La Miccia redefines the future of Marsala, always maintaining a strong connection with the land that produced it.
The estate is located in Contrada Samperi, twelve kilometers from Marsala, on calcareous and sandy soil that the Mediterranean wind sweeps across unimpeded. The baglio dates back to the late nineteenth century — thick walls, filtered light, the scent of aged wood already noticeable from outside. Around it, Grillo vineyards cultivated in the alberello system, as is the tradition of this land.
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
