Marsala: respect for a ‘natural’ tradition
Following the evolutionary logic of his area’s wine history, Marco began making his “own” Marsala Superiore. This wine, with its memorable bouquet of perfumes and aromas, was conceived and produced to respect its “natural” tradition: it is fortified with a “mistella” produced from fresh grape must and brandy obtained from the same grapes of the base wine.
Marsala Superiore Riserva 10 years: How and When.
This sweet, pleasant wine goes brilliantly at the end of the meal with biscuits. It is also great with blue cheeses served with spicy mustard or jam. Serve at room temperature or slightly chilled (14-16 °C, that is about 57-61 °F).
The ancient roots of Marsala: Riserva 10 years
These classic versions of Marsala Superiore Riserva differ in the way they’re aged and because of the addition of the “mistella”, unlike Vecchio Samperi Ventennale. Both the younger 10 years aged wine and the more austere and older 1987 – which reminds us of the year it has been fortified – with their character take us back to sensations and emotions of older times.
3,500 Grillo vines per hectare, planted between 1970 and 1996 in Contrada Samperi, Marsala, in mostly level land, with sandy loam soil. The vines are trained with the “alberello” and Guyot system. The grapes are picked and selected by hand, soft pressed, naturally decanted and traditionally fermented at room temperature, in oak and chestnut barrels. Part of the must is enriched with brandy for the preparation of “mistella” which is later added to the wine. The wine ages over 20 years in large oak and chestnut vats of different sizes.