Awarded 97 points and Outstanding status by Decanter (www.decanter.com) in their Italy 2019 supplement as part of an article on Sicily (see blue link below).
Marco de Bartoli, Vecchio Samperi - February 2019 Decanter review
Vecchio Samperi was Marco De Bartoli’s first wine, his homage to the oldest form of Marsala wine as was encountered by Brit John Woodhouse when he landed in Marsala in 1773. This old, original style was made by a method called il perpetuum - essentially a form of solera aging, in which younger wine was used to replace older wine that had evaporated or been drawn off for drinking - and was the starting point for what become known worldwide as traditional Marsala wine (fortification came later as the techniques of Port, Madeira and Sherry found their way across the ocean to Sicily).
While the modern Marsala industry got away from this time-and-labor-intensive method as it was industrialized, De Bartoli's priority was to restore this method, along with the reputation of Marsala wine. Marco named his for the Contrada Samperi,the winegrowing area on the on the outskirts of Marsala where his estate vines are planted and whose hot, dry, sandy-loam soils, rich in limestone and minerals, are well suited to Grillo-growing; as the family puts it, the Vecchio Samperi "was the starting point to develop and communicate Marco's concept of 'terroir' ". Hewing to the original il perpetuum style, the De Bartoli Vecchio Samperi is not fortified, which is unusual for modern Marsala; and in fact, as pure and elemental a Marsala as this wine is, it is not recognized by the local authorities as DOC Marsala.
As with all of De Bartoli's Marsala-style wines, the only grape used is Grillo, grown organically and harvested by hand on the De Bartoli estate. The wine is fermented with natural yeasts and aged in oak and chestnut vats; about 5% of the total volume of wine is replaced with wine from the new vintage each year. The average age of wine in this solera is 20 years minimum. As noted above, the Vecchio Samperi is emphatically not fortified at any point. Vecchio Samperi's fine acidity balances the bit of RS beautifully, rendering it basically dry. It is relatively light in body, with floral and candied-orange aromas and flavours, with a gently nutty, seaspray-tinged finish.