VIRGIN MARSALA IS RARE AND PRECIOUS: A SICILIAN EXCELLENCE AGED IN AMERICAN OAK BARRELS WITH THE SOLERAS METHOD

Vines: Grillo (50%) and Catarratto (50%)

Production area: Agro marsala (as per disciplinary 851 of 28/11/1984)

Training system: Back with Guyot pruning

Harvest period: August/September

Winemaking: In stainless steel tanks at controlled temperature (25/26°C); Once the base wine is obtained, ethyl alcohol of wine origin is added before starting a long period of aging and storage in oak barrels for at least 5 years

Color: Antique golden yellow with amber reflections

Smell: Complex and ethereal bouquet, there are mainly slightly herbaceous, woody and spicy hints of vanilla, cinnamon, cloves, but also walnuts, toasted almonds, dried figs, ground coffee and tobacco

Taste: Dry, dry, powerful, with a great structure and alcoholic character, with a full correspondence of the sensations perceived on the nose that persist for a long time in the mouth

Alcohol content: 19% vol.

Residual sugar: 30 grams/liter

Maturation in wood: Minimum 5 years in oak barrels

Maturation in bottle: Minimum 6 months

Combinations: Incomparable meditation wine, to be enjoyed preferably with the typical dried almond sweets, also with ricotta and cream desserts of Sicilian pastry; to try also with the dark chocolate of Modica, with strong aged cheeses and, for those who want, even in the company of Tuscan cigars

Serving temperature: 14/16°C

Available bottle size: 750 ml