Marsala Samperi

Marsala does not get much attention anymore. But Marco De Bartoli specializes in the real thing. A racecar driver, De Bartoli took over his family farm, Baglio Sa

mperi, in 1976 and chose solely to focus on Sicily’s ancient, indigenous grapes, Grillo and Zibbibo.

With Grillo historically being the base for Marsala, De Bartoli began making wine by the old Solera system: Marsala develops its complex flavors in the oldest barrels of solera, which are continuously topped up with wines from a succession of younger lots.

The intense acidity against the slightly sweet, grapey notes makes a mouthwatering combination that calls out for sheep’s milk cheese.

This is a wine that will have wine people really impressed, and people that are not too much into wine will discover the beauty of Marsala at its best.