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. Wine
produced by the addition of alcohol to partially fermented Doc must.
Matured for over 15 months in oak.
Alcohol Content: 17%
Total Acidity: 4.5g-5g per liter of tartaric acid
Description: Dark amber, with hints of dates and apricots; sweet, full, warm
and harmonic with an elegant, dried fruit finish. The Marsala of choice for
fish, poultry and meat preparation. An elegant after-dinner wine.