Description
It is an excellent meditation and end-of-meal wine, served
to 15 – 20 season. C. As an aperitif it is ideal with mature cheeses, at 8 – 10 ºC Grapes: Grillo, Catarratto and Inzolia
Cultivation area: West Sicily
Training system: head training or cordon training
Color: amber
Perfume: Ethereal, intense
Taste: Full, persistent, with a sweet-bitter grain given by the cooked must
Aging: Minimum 2 years in ancient barrels, in tuff quarries
Features: Can be stored for several years. Also open,
keeps its organoleptic characteristics over time thanks to the
its alcohol content.
Sugar content: 20 g/l
Alcohol content: 18 vol
Sizes available: 75 cl with mushroom cap
Serving temperature: It is an excellent meditation and fine wine
meal, served at 15-20 season C. As an aperitif is ideal at 8-10 season
Food Matching: Spicy foods, sausages and mature cheeses
Production process: Blend of Sicilian white grapes, 2% must
cooked, with an addition of alcohol from vinous materials, aged
long in large oak barrels.
Store in a cool place
Store the bottle in a standing position
Marsala is a historic fortified wine. It was invented by a British merchant (John Woodhouse) in 1773 who was able to export it all over the world thanks to his relations with Admiral Nelson, who bought large quantities for his fleet.
Later, it also became one of the first Italian denominations.
It is a Sicilian wine characterized by the oxidative scent obtained thanks to its long aging in large oak barrels of at least 10,000 L (can be visited in the cellar).
In this process part of the wine evaporates year after year, and small quantities of air enter the barrel giving its characteristic aroma.
Nowadays it can be produced, aged and bottled only in the city of Marsala and in the neighboring towns.
The winery , specialized in the production of Marsala wines, offers four types of Marsala: Marsala Vergine, Marsala SOM, Marsala Fine and Marsala superiore Garibaldi dolce.
