Marsala Superiore Sweet

Harvest: Traditional, manual

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

Aging: At least two years in oak barrels

Serving temperature: Goblet, temperature 12 ° - 14 ° C.

Storage: Constant temperature 16 ° C, controlled light, bottle horizontal

Pairing: Classic dessert wine that pairs very well with finest desserts