Intense notes of dried fruits, sultanas and vanilla
Supple, with notes of figues and dried grapes with a salty finish
The vineyards are located in the coastal region of Marsala.
Destemming, maceration and fermentation at controlled temperature of
20-25C° in stainless steel vats for approx. 7 days with frequent delestages.
Once all the sugars are developed, maceration continues for another 7
days for optimal tannin extraction, very important for the ageing process.
Fortification is done adding alcohol up to 18% followed by mistella and
Ageing in Slavonian casks, French and American barriques and tonneaux.
It pairs well with strong cheeses like parmigiano and stilton, dark chocolate, crème brulée.