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.
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1.5 L |
| Availability: |
Currently Out of Stock |
| Distributed by: |
IW |
