Description
Grape varieties: Grillo (50%) and Catarratto (50%)
Production area: Marsala countryside
Training system: Espalier with Guyot pruning
Harvest period: September
Vinification: In temperature-controlled stainless steel tanks (24/26°C). Once the alcoholic fermentation is complete, the “concia” (fortification) process is carried out, adding wine-derived ethyl alcohol and cooked grape must (mosto cotto) to the base wine, allowing it to acquire the sensory complexity typical of the Marsala wine
Colour: Deep amber
Bouquet: Broad and pleasant, with prominent woody and spicy notes given by the oak barrels
Taste: Full-bodied and lingering, with a delightful return of the aromatic notes
Alcohol content: 17% vol.
Residual sugar: 50 grams/litre
Minimum wood aging: 1 year in oak casks
Minimum bottle aging: 3 months
Food pairings: Excellent for culinary use in preparing meats, ice creams and zabaglione; it is also delightfully enjoyed when paired with traditional Sicilian pastries and desserts
Serving temperature: 14/16°C
Available bottle size: 750 ml
Contains sulphites
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