Marsala Superiore Secco 20 Years Old
Grillo and Catarratto grapes, hand picked lates 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 it will pair perfectly with fresh cheese and anchovies bruschetta or fruit and cream tarts or fine pastries.
Marcus Miller – Moonlight Sonata ( Live)