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Marco de Bartoli spent most of his career making Marsala for other Sicilian producers until the 1970’s when he took reign of the family winery and became a pioneer in making high quality wines from the native Grillo and Zibibbo grapes. Vecchio Samperi Marsala wine is made using the ‘in perpetuum’ method which is similar to Spain’s Solera method of adding younger wine to the older oak & chestnut barrel aged wine for an average wine age of 20 years. This Marsala wine is definitely not your average Marsala. The nose is of candied citrus, figs and honey and the taste is of baking spices, toasted nuts, dried fruits and caramel. This is a beautiful and complex dry Marsala that would best be served with aged cheeses, braised meats, or oven baked rich fish.