1 BOTTLE X 75cl.

FORTIFIED WINE DOC, MARSALA In 1773 a rich Liverpudlian merchant named John landed by chance on the Marsala coast and was the fi rst to make marsala wine by adding alcohol to local wine to take it with him to England.


GRAPE VARIETY Grillo, Catarratto and Inzolia TERRITORY OF ORIGIN Inland of Marsala and Mazara del Vallo TERROIR Soil composition: medium-textured, clayey soil. Altitude: from a few metres to about 100 metres above sea level. Climate: Mediterranean, mild winters, limited rainfall, very hot and windy summers. VINIFICATION AND AGEING Harvest period from mid-September, at an advanced phase of ripening. Vinifi cation at 20°-22°C. Fermentation is stopped by adding rectifi ed spirit. Th en cooked grape must is added. Aging for over 48 months in 80hl and 50hl oak barrels, with at least 6 months in barrique. TASTING NOTES Colour: intense amber. Aroma: pleasant notes of apricots and carob with delicate scents of thyme and black pepper. Palate: full and warm, with notes of apricots and candied fruit. PAIRING Traditional: All Sicilian pastries with ricotta and pastry creams. Unconventional: brown sugar frosted quinces wrapped in Sicilian black swine ham. Serve at 12°-14° C. ALCOHOL CONTENT 18% by Vol.