Colombo Dry Marsala

Vineyards:produced in the d. O. C. Area in the trapani province western sicily. Soil: medium soil clay cultivation: counter-espalier spurred cordon pruning. Harvest: mid-september vinification: soft press and slow fermentation at a controlled temperature of 20-25°c. 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 barrels tasting notes: with hints of raisins and vanilla it is dry fu