Italian Marsala (Dry)

Grapes: Catarratto, Grillo and Inzolia

Area of production: west Sicily, in the area provided by the sicilian disciplinary for the production of the Marsala Wines, law 851 dated 28/11/1984

Ground: sicilian red lands

Vintage time: half of september

Pressing: soft pressing

Fermentation and preparations: slow fermentation, with controlled temperature. We add wine alcohol to obtain the alcoholic content of 17% vol.

Aging: one year in oak cask

ANALYTIC SHEET

Sugar: up to 4%

TRAITS

Color: amber

Perfume: intense

Taste: typical

Serving temperature: room temperature or slightly chilled

How to use: excellent for cooking, for preparing sausages, canned meat, syrups

Alcohol: 17% vol.

750ml