奖项
详情

香水

颜色

味道
服务于:
12 - 14 °C.
长寿:
05 - 10 years

搭配
Starters
Fish
Shellfish
Cheese
Matured cheese
Oily fish
White fish
生产者
Marco De Bartoli
来自这个酒庄
- 创办年份: 1980
- 酿酒师: Renato e Sebastiano De Bartoli
- 生产的瓶子: 250.000
- 公顷: 25
The winery is twelve kilometers far from Marsala, in that land of Sicily that is great in every and all representations, for better or for worse; hard land of hard men, of families settled on the territory.
Marco De Bartoli has signs of these every day fights, but he has won against all odds, with the tenacious, stubborn conviction of being right, and in order to demonstrate it, he speaks a lot, as it is common in Sicily, not to speak about himself, but to allow me to drink: here it is his greatest evidence.
Today he has a family of which he is proud of: Renato and Sebastiano, sons, are quite adults, while Josephine, the younger daughter, inherited the name of his great-grandmother, of French origins. 阅读更多
Marco De Bartoli has signs of these every day fights, but he has won against all odds, with the tenacious, stubborn conviction of being right, and in order to demonstrate it, he speaks a lot, as it is common in Sicily, not to speak about himself, but to allow me to drink: here it is his greatest evidence.
Today he has a family of which he is proud of: Renato and Sebastiano, sons, are quite adults, while Josephine, the younger daughter, inherited the name of his great-grandmother, of French origins. 阅读更多


Name | Marco De Bartoli Vecchio Samperi Perpetuo |
---|---|
Type | White green still |
Denomination | VdT |
Size | 0,75 l |
Alcohol content | 16.5% 按体积 |
Grape varieties | 100% Grillo |
Country | Italy |
Region | Sicily |
Vendor | Marco De Bartoli |
Origin | Western Sicily, Village of Samperi, Town of Marsala (Trapani). |
Soil composition | Medium-textured sandy limestone, flat. |
Cultivation system | Head-training and Espalier Guyot. |
Plants per hectare | 3,500. |
Harvest | By hand, in late September with crates. |
Wine making | Manual selection of the grapes. The grapes are soft pressed followed by natural decanting, traditional fermentation operated by wild yeasts in oak and chestnut vats at room temperature. |
Aging | Fractional blending in oak and chestnut vats for an average of 15 years, with an addition of younger wine every year, using the traditional perpetual method, similar to Solera system. |
PH | 3.27 |
Year production | 6500 瓶子 |
Allergens | Contains sulphites |