Following the evolutionary logic of the territory’s historical wine-making tradition, Marco began producing “his” Marsala Superiore. Endowed with a very complex array of aromas and flavors, it is conceived and produced respecting its “natural” tradition, fortified with a mistelle, made from fresh must, and grape spirit obtained from the same grapes used for the base wine.
Western Sicily, Contrada Samperi
18% vol.
1986
Between 20-42 years
Medium-textured calcareous-sandy, flat.
Training system: Guyot espalier; 3,500 vines per hectare.
Manual in small crates, last ten days of September.
Manual selection of grapes, soft pressing, natural sedimentation, traditional fermentation in oak and chestnut barrels at ambient temperature. A portion of the must is enriched with grape spirit for the preparation of the mistelle that will be added to the wine.
14 years in oak barrels of various sizes.
Marsala Superiore Riserva 2009 is a wine that shines with its own light. Its luminosity is not only in the glass but also in the roots that delve into the territory of Contrada Samperi, in Marsala, where 100% Grillo vines are cultivated with a density of 3,500 plants per hectare.
The roots, which have been in the soil for over 40 years, speak of a rich and historically significant terroir. The vines are trained in a Guyot espalier system, which allows for the maximum expression of this grape variety. Vinification occurs with natural mistelle, an addition of fresh must and grape spirit from the same grapes, which imparts a unique, never excessive, depth to the Marsala.
Over 15 years of aging in oak and chestnut barrels give the wine extraordinary complexity: the result is a Marsala that does not fear time but embraces it, allowing new nuances to emerge each year.
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
