Description
Grapes: Grillo and Catarratto
Cultivation area: Marsala and Mazara del Vallo
Training system: Head training or cordon training, dry
Colour: Dark Amber
Bouquet: Heady, intense
Taste: Oak, dry, full-bodied, persistent
Aging: Wine produced in 1999
Characteristics: It can be stored for several years. Once opened, it maintains its organoleptic characteristics for long time due to its high alcohol content.
Sugar content: 4 g/l
Alcohol content: 19° by volume
Available formats: 75cl with T shaped cork
Service temperature: 15-20°C, serve at 4-6°C to be used as aperitif
Food matching: Spicy food, ham and cheese
Production process: Blend of sicilian white grapes with addition of
alcohol from grape materials aged in large oak barrels.
Store in a fresh area
Store in 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.
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