CLASSIFICATION - MARSALA DOC (Designation of Controlled Origin).
1st YEAR OF PRODUCTION - Vintage year 1981 as it is today; evolution of the ancient Marsala Vergine Florio.
PRODUCTION AREA - Birgi and Spagnola areas, coastal strip north of Marsala.
SOIL - Arid, scarcely fertile, siliceous-calcareous origin.
ALTITUDE - Vineyards facing the sea near the beach.
VINEYARDS - Typical Marsala bush-trained, density of at least 5,000 plants per hectare.
CLIMATE - Insular, with rainy winters and torrid summers beaten by hot African winds.
VINTAGE - By hand, advanced maturity, during the last week of September.
VINIFICATION - Pressing of the grapes with a high sugar content to pass the precious substances found in the skins to the must. Fermentation at controlled temperature and liquoring with the addition of Wine Distillate to the wine according to the Marsala Vergine tradition.
AGEING - At least 10 years in ancient oak barrels with a capacity 1,800 liters.
MATURING - At least 2 months in bottle.
TASTING - Colour: old gold with golden highlights. Aroma: extremely fine with scents of bitter almonds and burnt honey. Flavour: dry, extraordinarily balanced with an aristocratic finish of vanilla and liquorice roots.
ALCOHOL CONTENT - 19.0 v %.
RESIDUAL SUGARS - Few grams per liter.
PRODUCTION OUTPUT - 25,000 750-ml. bottles.
SERVING TEMPERATURE - As an aperitif 8°- 10°C; for meditation 12°-14°C
RECOMMENDED GLASS - Very wide transparent, tulip glass.
RECOMMENDED WITH - Fine and eclectic Marsala, excellent aperitif or with smoked fish and hard, medium-spiced cheeses. Great sipping wine.
STORING - Cool (13°-15°C.) room, not moist, away from direct light.
LIFE - Marsala Vergine which, if preserved in cellars with suitable conditions, has no time limits.
Originally bottled by DUCA DI SALAPARUTA Spa MARSALA (TP) ITALY