Marsala Superiore Secco 5 Years Old
Grillo, Inzolia and Catarratto grapes, handpicked 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 cool, it pairs perfectly with medium aged cheese and quince paste, almond biscotti, toasted almonds antipasti based on smoked salmon or almond cakes.
The Budos Band – Crimson Skies