Marsala: respect for a ‘natural’ tradition
Following the evolutionary logic of his area’s wine history, Marco began making his “own” Marsala Superiore. This wine, with its memorable bouquet of perfumes and aromas, was conceived and produced to respect its “natural” tradition: it is fortified with a “mistella” produced from fresh grape must and fruit brandy obtained from the same grapes of the base wine.
The ancient roots of Marsala: Riserva 10 years
These classic versions of semi-dry Marsala Superiore Riserva differ in the way they’ve aged and because of the addition of “mistella”, unlike Vecchio Samperi, that is unfortified. Both vintages, the younger 2004 and the more austere and older 1987 – which remind us the years they have been fortified – with their character, take us back to sensations and emotions of older times.
3,500 Grillo vines per hectare, planted between 1970 and 1996 in Contrada Samperi, Marsala, in mostly level land, with sandy loam soil. The vines are trained with the “alberello” (gobelet) and single Guyot system. The grapes are picked and selected by hand, soft pressed, naturally decanted and traditionally fermented with wild yeasts at room temperature, in oak barrels. Part of the must is enriched with grape spirity for the preparation of the so-called “mistella” which is later added to the wine. The wine ages over 10 years in oak vats of different sizes.
Marsala Superiore Riserva 2004: How and When.
This pleasant semi-dry Marsala Superiore 10 years wine goes brilliantly at the end of the meal with desserts. It is also great with blue cheeses served with spicy mustard or jam. Serve at room temperature or slightly chilled (14-16 °C, that is about 57-61 °F).