Marsala Vergine 1995
100% Grillo 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 developed, skin maceration continues for another 7 days for optimal tannin extraction, very important for the ageing process. Alcohol up to 19% is then added. Ageing in Slavonian casks, French barriques.
Served slightly chilled as an exclusive aperitif, pairs perfectly with cured meat, smoked fish or strong aged cheese.
Nemesis – Benjamin Clementine