Marsala Superiore Secco 10 Years Old
Grillo, Inzolia and Catarratto grapes, hand picked late september.
Destemming, maceration and fermentation at controlled temperature of 20-25C° in stainless steel vats for approx. 7 days with frequent delestages. When all the sugars are svolti, skin maceration continues for another 7 days for optimal tannin extraction, very important for the ageing process. Fortification is done by adding alcohol up to 18% then follows mistella and cooked must. Ageing in Slavonian casks, French and American barriques and tonneaux.
Served slightly cool at 10°/14°C°, it is ideal as an aperitif. Pairs well with aged cheese, almond paste cookies or traditional ricotta cakes like the Sicilian classic Cannolo.
Chameleon / Herbie Hancock / Head Hunters