Region: Marsala - the coastal strip of the Province of Trapani
Soil: Typical red Sicilian earth, particularly dry and sunny
Grape Varieties: Grillo, with some Inzolia and Catarratto
Production: Harvest in mid-September, medium/soft crushing system,
fermentation in stainless steel vats, at a constant and controlled
temperature. Matured for over 15 months in oak.
Alcohol Content: 17%
Total Acidity: 4.5g-5g per liter of tartaric acid
Description: Amber to light brown, with hints of raisins and vanilla; dry,
full, harmonic and fervent. The Marsala of choice for fish, poultry and meat
preparation. An elegant aperitif to serve with cheese.