||Contrada Samperi, Marsala (TP).
|Composition of the land
||Limestone, sandy loam, level land.
||Starting from the second week of August.
||Rigorous manual selection of the clusters and soft pressing to obtain a must that will naturally decant under cool conditions for 48 hours. The limpid run starts fermenting with wild yeasts, at a controlled temperature and with a minimum addition of sulfites, in stainless steel vats.
||6 months in stainless steel vats, on its own lees.
||To combine with whole wheat pasta dishes, sea bass rolls, Sicilian truffle from Hyblaean Mountains.
||Price Marco de Bartoli Vignaverde 2017 € 12.63