Colombo Dry Marsala

Description

VINEYARDSProduced in the D.O.C. area in the Trapani Province, Western Sicily. SOIL Medium soil, clay CULTIVATION counter-espalier, spurred cordon pruning. HARVEST Mid-SeptemberVINIFICATIONSoft press and slow fermentation at a controlled temperature of 20-25C. The base wine is of a more or less intense straw color, with a 12% alcohol content and a minimum residual sugar level of 20g/l. Alcohol, mistella fresh grape must with added alcohol and mosto cotto concentrated fresh grape must which is traditionally cooked during 36 hours until it reduces to a third of its original volume are then added to the base wine, thus giving it respectively its final alcohol content, the desired sugar level and the traditional flavor.For Colombo Marsala, we add then 10% of superior Marsala, Marsala Superiore Dry, which is aged for minimum 4 years.AGEING Aged for over 2 years minimum 1 by law in Slavonian oak barrelsTASTING NOTESWith hints of raisins and vanilla it is dry, full, and harmonic on the palate. Colombo Marsala Fine Dry is perfect for fish and meat preparation. An elegant aperitif to serve with cheese.PAIRINGSPistachio cakes,Pear, apple, peach or tart and cake. We generally have them with Zabaione or an ice cream made with some Marsala as well.Tiramisuwe generally put Marsala in the creamRicotta cheese desertsCannoli, Ricotta Tarts, Cassata SicilianaAny almond DesertsDry fruit cakes and sweets. – Colombo