Description and Awards
Grapes: Grillo, Catarratto and Inzolia
Cultivation area: Marsala and Mazara del Vallo
Training system: Head training or cordon training, dry
Colour: Amber, brown
Bouquet: Intense, smells of compote
Taste: Sweet, complex, scarcely tannic
Sugar content: 750 g/l
Alcohol content: Absent
Available formats: 50cl with T shaped cork
Food matching: It is an excellent seasoning for dessert, fruit and meat
Production process: t is obtained by the slow-cooking of the grape
must where a process of caramelization of sugar and evaporation
of water occurs. 6kgs of white grapes are necessary to obtain 1L of
Mosto cotto.
Store in a fresh area
Store in standing position
