TYPE Marsala DOC Superiore "Dry"
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 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 Balanced notes of toasted almonds, dried figs and raisins and delicate hints of vanilla and wood.
PAIRINGS Served with hard cheeses, it is a very interesting combination. Excellent with dried fruit and "ricotta" based desserts.
TASTE Soft, dry and slightly spicy
NOTES Obtained from a blend of Sicilian native vines including Grillo, Catarratto and Inzolia, this fortified wine perfectly represents the tradition of the territory. The grapes show a particular propensity for natural oxidation. This aspect is joined by the fact that they are able to reach a particularly concentrated sugar content, due to the favorable climatic conditions. Once the best grapes have been harvested, the grapes are vinified in the traditional way. After the addition of alcohol, which stops fermentation, the wine is left to age for more than five years in oak barrels.
AGING Aging for over 60 months in Slavonian oak barrels, French and American barriques and tonneaux.