MARSALA MIRABELLA BIANCHI DOLCE

Grapes: Catarratto, Grillo and Inzolia.
Production Area: Western Sicily, in the area provided for by the Regulations for the production of Marsala Wine, Law 851 of 11/28/1984.
Soil: Sicilian red lands.
Cultivation System: Vine grown with the Marsala sapling system.
Harvest period: From mid-September to the end of September.
Pressing: Soft.
Fermentation: Slow and at a controlled temperature.
Processing: Wine alcohol is added to the base wine to obtain an alcohol content of 17% vol.
Aging: 1 year in oak barrels.
Color: Amber.
Bouquet: Intense.
Taste: Typical of Marsala.
Pairings: Excellent in the kitchen, for the preparation of meats, in pastry, excellent ingredient for the preparation of zabaglione.
Service Temp.: Ambient or very cold.
Alcohol: 17% vol.
Sugars: dry up to 4%, semi-dry up to 5%, sweet up to 10%.

A must in pastry, it is a versatile Marsala, which can also be used in the kitchen for the most refined dishes such as in the preparation of delicious cocktails.