Grapes: Catarratto, Grillo and Inzolia
Area of production: west Sicily, in the area provided by the sicilian disciplinary for the production of the Marsala wine. Low 851 dated 28/11/1984
Ground: sicilian red lands
Vintage time: half of september
Pressing: soft pressing
Fermentation and preparation: slow fermentation, with controlled temperature. Once acquired the ideal sugar content, we add wine alcohol in order to stop the fermentation and obtain the alcoholic content of 17,5% vol.
Aging: one year in oak cask
Alcohol: 17,5% vol.
Serving temperature: room temperature or slightly chilled
How to use: excellent as dessert wine, perfect for cooking and for preparing sausages, canned meat and egg-noggs
Packaging: 75, 100 and 200 cl bottles