Marsala Vergine Soleras

APPELLATION: DENOMINATION OF CONTROLLED ORIGIN (DOC)

GRAPE VARIETY: 50% Grillo AND 50% Catarratto

This is a rare and precious Marsala Vergine, obtained from the vinification of grillo and catarratto grapes vinified in white according to the Marsala traditional specifications. After gentle pressing the must is vinified in stainless steel tanks at a controlled temperature (25/26 °C). Once the base wine is obtained, ethyl ethanol of oenological origin and/or wine brandy is added as to reach the desired alcoholic content. Follows a long aging period of at least 5 years in American oak barrels with the Soleras method.

The Soleras method consists in arranging the barrels, oak or made of different woods, on some overlapping rows. The new wine is only filled in from the highest barrels (called criadera). Every year, part of the content of the upper barrels is poured into the barrels located at the lower levels, and the top ones are filled with the new wine. This process is repeated year after year. In this way the wine found in the barrels at the base (called solera), ready for consumption, is made up of a continuing maturing blend of grapes and wines from different vintages, and is enriched with particular flavors from year to year.

Already known in Spain and Portugal for the production of Sherry and Madeira respectively, the Soleras method was introduced in Sicily by Benjamin Ingham in 1812 for the refining of Marsala.

This wine has a warm antique golden yellow color with amber reflections. On the nose it has a complex and ethereal bouquet, slightly herbaceous, woody and spicy with hints of vanilla, cinnamon, cloves, but also walnuts, toasted almonds, dried figs, ground coffee and tobacco. On the palate it is dry and powerful, with a great structure and alcoholic character, and with a full correspondence of the sensations perceived on the nose that persist for a long time in the mouth.