When experimentation flirts with the territory
Thanks to a fresher and less sultry 2013 vintage, the Samperi vineyard appeared in its luxuriant and verdant version, giving us more vigorous, lively and of “an unexpected green” Grillo grapes. These gave us the possibility to put into practice a fascinating idea, nearly achieved with our sparkling traditional method wine: producing a younger, fresher and more lively wine that is the expression of our flagship grape variety and its territory.
Vignaverde: How and When
To combine with whole wheat pasta dishes, sea bass rolls, Sicilian truffle from Hyblaean Mountains.
Serve at 10-12 °C (50-54 °F).
The evolution of Grillo: Vignaverde
Curiosity, observation, experimentation and respect for identity and diversity. All this is Samperi, and Vignaverde is its fresher wine: Grillo in its younger, fragrant and lively expression, the fruit of a territory that never stop surprising.
3,500 Grillo vines per hectare, originally planted in 1996 in Contrada Samperi, Marsala, and trained with the single Guyot system. The yields are of 60 tons per hectare, harvested starting the second-third week of August. The grapes are picked and selected by hand and soft pressed. The must obtained will naturally decant under cool conditions for 48 hours. The limpid run starts fermenting with to wild yeasts, at controlled temperature and with a minimum addition of sulfites, in stainless steel vats. The wine continues aging on its own lees for 6 month, always in stainless steel.