Thanks to a cooler and less sultry 2013 vintage, the Samperi vineyard appeared in its most lush and verdant version, giving us Grillo grapes that were more vigorous, alive, and of an “unexpected green.” These grapes were perfectly suited to an idea that has fascinated us for some time and which, in part, already finds its realization in our classic method sparkling wine: to produce a wine that is the youngest, freshest, and most vibrant expression of our flagship grape variety and its territory.
Western Sicily, Contrada Samperi
13.5% vol.
2013
Over 21 years
Calcareous, medium-textured, tending towards sandy, flat.
Training system: Guyot-trained espalier, 3,500 vines per hectare.
Starting from mid-August.
Rigorous manual selection of the clusters, soft pressing to obtain a must that will settle naturally at cold temperatures for 48 hours. The clear part undergoes fermentation, carried out by indigenous yeasts, in temperature-controlled stainless steel tanks.
6 months on its own lees in stainless steel tanks.
Vignaverde was born from a specific need: to have a vintage Grillo that is direct and immediate. Introduced between 2014 and 2015, it represents the youngest interpretation of this grape variety, crafted from young vines that are naturally more vigorous and full of energy.
To maintain this drive, the harvest is slightly anticipated, stopping the wine at the point where the acidity is most vibrant and the aromatic profile is sharpest. Vinification in steel and brief aging on the fine lees follow the same logic, accompanying the wine without altering its rhythm. The label, based on 1990s graphics, reflects this idea of simplicity and immediacy, without adding superfluous elements.
Vignaverde thus brings Grillo back to its most everyday dimension, but with a precision that is never accidental. A wine designed to be drunk naturally, without losing definition.
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
