The most brilliant minds are always ahead of their times
Marco gave birth to a new style of marsala by marrying tradition with new methods of winemaking. An innovative semi-dry marsala, Vigna La Miccia, was born in 1985. It offered all the personality of a marsala wine in a more subtle, elegant version.
Vigna la Miccia: How and When.
Marsala Superiore Oro Vigna la Miccia pairs perfectly with all sorts of dishes: pumpkin-filled pasta, soft and blue cheeses, foie gras, prawns as well as with dessert. Serve at room temperature or slightly chilled (14-16 °C, that is about 57-61 °F).
Marsala’s new roots: Vigna La Miccia
An innovative, contemporary expression of semi-dry marsala wine where the most fruity and delicate notes of the grape have been preserved thanks to cold vinification and avoiding any contact with oxigen during the aging period.
3,500 Grillo vines per hectare, planted in 1996 in Contrada Samperi, Marsala, and trained with the Guyot system. The grapes are picked and selected by hand, soft pressed, naturally decanted and fermented with wild yeasts at a controlled temperature in stainless steel tanks. Over 5 years in French oak barrels always topped up.