Metodo Classico "Terzavia" Cuvée VS deg. 2024 Brut Nature

Dry, taut and without embellishment: the Terzavia relies on drive and salinity rather than richness, its creaminess coming solely from lees ageing.

The Grillo grapes grow in western Sicily around Marsala, where the estate has been based in the Contrada Samperi since 1978. The limestone-rich soils and Mediterranean climate give the variety ripeness without heaviness, while the proximity to the sea provides the underlying saline note.

Grillo has thrived here since Phoenician times and naturally brings high acidity, the ideal foundation for a sparkling wine of this style. The family farms 30 hectares organically, with 3,500 vines per hectare trained in the traditional alberello bush system or Guyot; harvesting is done exclusively by hand, fermentation with indigenous yeasts. The second fermentation takes place in the bottle following the Metodo Classico, disgorgement took place in 2024, bottled with no dosage.

Pale straw yellow with greenish highlights, fine and persistent perlage. On the nose, lemon zest, green apple and white blossom, underscored by brioche and almond. The entry is crisp, the acidity carries the wine, autolysis lends a creamy texture beneath. Lemon and grapefruit define the mid-palate, saline minerality shapes the long finish, which closes on a fine bitterness of citrus peel. Despite its 13.5% vol., the wine remains light-footed.

As an aperitif, then with oysters and raw seafood, with sushi and sashimi, with grilled fish, calamari, goat's cheese and vitello tonnato.

Marco de Bartoli raced for ten years before returning to Samperi and filling his first barriques in 1978. Today Renato, Sebastiano and Giuseppina run the estate, with Renato responsible for the vineyards and cellar in Samperi.