In 1773 a rich Liverpudlian merchant named John landed by chance on the Marsala coast and was the fi rst to make marsala wine by adding alcohol to local wine to take it with him to England.
GRAPES: Grillo, Catarratto and Inzolia
TERRITORY DI ORIGIN: Inland of Marsala and Mazara del Vallo. Province of Trapani
VINIFICATION AND AGEING: Harvest period from mid-September, at an advanced phase of ripening. Vinification at 20°-22°C. Fermentation is stopped by adding rectified spirit. Then cooked grape must is added. Aging for over 48 months in 80hl and 50hl oak barrels, with at least 6 months in barrique.
Colour: Intense Amber.
Aroma: pleasant notes of apricots and carob with delicate scents of thyme and black pepper. Palate: full and warm, with notes of apricots and candied fruit
Traditional: All Sicilian pastries with ricotta and pastry creams
Unconventional: Brown sugar frosted quinces wrapped in Sicilian black swine ham. Serve at 12°-14° C.