||Western Sicily, Samperi district, Marsala - Italy.
||Alberello and cordon spur Guyot; 3,500 plants per hectare
||Manual, clusters put in small cases, starting the last week of September
||Manual selection of the grapes, soft pressing, natural decantation, traditional fermentation in oak and chestnut vats at room temperature.
||Aging in oak and chestnut vats for a medium of 20 years, using the perpetual method, similar to Soleras
||Don’t wait till the end of the meal to serve Vecchio Samperi, but drink it with aged cheeses, braised meats, oven-baked turbot. At room temperature or slightly chilled, interesting and amazing as an aperitif.