Intense nose of orange peel, dried apricots, dates dried figues and spices.
Full and enveloping with a salty and long finish.
Vineyards are located in the coastal area of Marsala.
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.
Shiny with warm amber shades.
It is ideal as an aperitif. It pairs well with fresh chees and anchovies, light cheeses and traditional Sicilian pastries.