Samperi is an ancient district in the Marsala hinterland, set amongst the vineyards of western Sicily, just a few kilometres from the Mediterranean Sea. It is a flat, sun-drenched area, characterised by a hot, dry and breezy climate, with sea breezes helping to keep the grapes healthy and promoting even ripening. The soil, predominantly limestone and rich in minerals, has a sandy-loamy component capable of sustaining the vines even in dry conditions, bringing out savoury, Mediterranean flavours of great clarity.
The most representative grape variety is Grillo, a native variety linked to Marsala’s winemaking history and the tradition of Marsala wine; alongside it are other grapes typical of western Sicily, including Zibibbo. The vines are trained using traditional methods such as the alberello system, alongside the Guyot system, in an environment where manual care and grape selection play a central role.
Samperi retains a strong identity rooted in historical winemaking and ageing practices. Spontaneous fermentation, the use of oak and chestnut barrels, and the ‘perpetual’ method – based on successive rackings and the blending of successive vintages – reflect a rural tradition that remains recognisable today. The estate’s wines are distinguished by their intensity, structure, Mediterranean freshness and aromatic depth.
