The “third way,” a synthesis of two worlds and the meeting of two visions—a version that represents the tradition of a territory in evolution, enhancing characters unexplored until now. French tradition meets a distinct Sicilian personality. The Grillo variety continues to amaze with its versatility and strength in this “Terzavia” with the flavor of Vecchio Samperi, capable of communicating a land strongly suited to great wines.
Western Sicily, Contrada Samperi
13.5% vol.
2010
22 years
Medium-textured calcareous-sandy, level ground.
Training system: Guyot espalier; 3,500 vines per hectare.
Manual, from August 20 to the end of September.
Fermentation of Grillo grapes by indigenous yeasts in 500 l barrels and aging for 12 months on the lees.
Tirage of different Grillo vintages. In addition to the fresh must, always obtained from Grillo grapes of the latest vintage, a small addition of Vecchio Samperi is included.
30 months on the lees.
Terzavia Cuvée VS was born to be shared, a wine conceived among friends that evolved into a symbol of the winery. Its true uniqueness? The addition of Vecchio Samperi to the blend, which enriches it with unparalleled depth, making the wine an encounter between past and present.
It is the definitive meeting between modern sparkling winemaking and the winery’s centuries-old history: Vecchio Samperi brings with it the memory of an uninterrupted tradition, adding a unique complexity to the wine.
Instead of following external models, this Metodo Classico is born from a direct bond with Sicilian Grillo, without added sugars for refermentation. The fresh must of the same vintage, in perfect coherence with the vintage itself, provides a unique personality that needs no external adjustments. Terzavia Cuvée VS is thus a sincere expression of Sicily, a wine that is not limited to being dry and mineral, but one that tells stories of generations and tradition.
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
