CLASSIFICATION - MARSALA SUPERIORE DOC (Designation of Controlled Origin).
1st YEAR OF PRODUCTION - Around 1915.
PRODUCTION AREA - Coastal strip of the town of Marsala and hinterland of the province of Trapani.
SOIL - Red, sandy soils, dry, rich in sand and marked by a low fertility, locally called “sciare”.
ALTITUDE - Vineyards grown from sea level to 300 meters msl.
VINEYARDS - Typical Marsala bush-trained, density of at least 5,000 plants per hectare.
CLIMATE - Insular, with mild winters and very hot and dry summers.
VINTAGE - By hand, advanced maturity, after the 20th 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 Mistella, Mosto Cotto and Wine Distillate to the wine.
AGEING - It matures for almost three years in oak barrels and vats of different capacities. One of the secrets of quality marsala is aging, which is why Vecchio Florio ages in oak barrels of different capacities for at least 30 months, 6 months longer than required by the specification.
MATURING - At least 2 months in bottle.
TASTING - Colour: amber-coloured with old gold highlights. Aroma: extremely fine with scents of raisins and vanilla. Flavour: warm and full, with an elegant finish of bitter almonds and raisins.
ALCOHOL CONTENT - 18.0 v %.
RESIDUAL SUGARS - 38-39 g/l.
PRODUCTION OUTPUT - 940,000 750-ml. bottles.
SERVING TEMPERATURE - As an aperitif 8°-10°C; for dessert and meditation 14°-16°C
RECOMMENDED GLASS - Fine medium-sized, transparent tulip glass.
RECOMMENDED WITH - Traditional dessert wine, especially delightful with dry pastries and hard cheeses.
STORING - Cool room (14°- 16°C.), not moist, away from direct light.
LIFE - Marsala Classico which, if preserved in cellars with suitable conditions, has no time limits.
Originally bottled by DUCA DI SALAPARUTA Spa MARSALA (TP) ITALY