Marsala Superiore Dry

Harvest: Traditional, by hand in the typically sapling Marsala vineyards

Period of harvest: September

Vinification: In steel silos at thermo-controlled temperatures, followed by the arrest of alcoholic fermentation adding alcohol or brandy and cooked must

Aging: At least two years in oak barrels

Serving temperature: Serve at a temperature of 10 ° -12 ° C as an aperitif and at 14° -16° C. with or after dessert

Pairing: Excellent dessert wine. If served chilled, as an aperitif, matches well with high cured cheese or smoked fish appetizers