This Marsala Vergine produced by the Soleras method is aged in small oak barrels for five years. Intense spicy aroma with hints of dried fruit make it unique and unmistakeable. Perfect with herb-flavoured and well-seasoned cheeses.
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Grapes: Grillo, Catarratto, Inzolia
Sugar: 10 g/l
Color: soft gold
Aroma/Bouquet: intense, typical of mature Marsala
Taste: delicious dry
Serving temperature: 10-12°C
Matching: superb dessert wine, excellent with hard cheese and herb cheese. Ideal with dried fruits and soft cheese (ricotta) sweets.
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Picking at the end of August and the successive drying of the grapes give this sweet wine its characteristic golden colour with amber reflections. In its intense persistent aroma you can recognise hints of apricot honey and dried figs. Best with fruit flans and hard cheeses.
This is a deep amber-coloured dessert Marsala, not unlike a sweet Pedro Ximenex in flavour profile. It's raisiny on the nose with a hint of cinnamon, lots of Christmas fruitcake flavours and a long, very moreish finish. Try it with a blue cheese or a ripe triple cream.