Marsala Superiore Sweet - VITO CURATOLO ARINI

TYPE Marsala Superiore DOC - "Sweet"

PRODUCTION AREA Contrada Biesina and Baiata, Western Sicily

VARIETY Grillo 50% Catarratto 25% Inzolia 25%

TYPE OF SOIL Red soils, rich in iron and poor in organic material, sandy, pebbly and not very permeable.

VINIFICATION Harvest in the middle of September, destemming and pressing with rollers. Maceration and fermentation at a controlled temperature of 20-25C ° in stainless steel for about 7 days with frequent delestages. Once all the sugars have been carried out, the maceration continues for another 7 days, this for the optimal extraction of tannins, which are very important in the subsequent aging phase. Racking. Wine alcohol up to 18% is added, mistella up to the desired sugar level and cooked must.

TRAINING SYSTEM Espalier

COLOR Intense amber.

BOUQUET Persistent aroma of dried fruit and sultanas.

PAIRINGS It goes well with aged cheeses. Ideal with fruit and baked desserts or just to be enjoyed as a meditation wine.

TASTE Soft and velvety with notes of dried fruit, figs and almonds. The aftertaste is persistent but not cloying with a delicate final touch of honey.

NOTES A violent storm was the cause of the birth of Marsala. In 1773 the ship of John Woodhouse, a rich merchant from Liverpool, was forced to repair in Marsala due to adverse weather conditions. Having tasted the Perpetuum, the local wine, he decided to prune a large quantity at home and to ensure its conservation until destiny he added some brandy: Marsala was born. In Woodhouse, other entrepreneurs followed who industrialized the production of Marsala by reorganizing the vineyards and shaping our territory forever. At the end of the 18th century, Sicilian wine had replaced rum in the ships of the British Royal Navy and Admiral Nelson used to celebrate his victories with what soon became Victory Wine, the wine of Vittoria. it is sweet, but it is never cloying and has an important structure, as is customary in Sicilian fortified wines. A label that is ideal for finishing off an informal dinner with friends.

AGING Aging takes place in Slavonian oak barrels, French and American barriques and tonneaux for at least 60 months.