Marsala Fine must be aged for at least a year. According expected when the product this wine can be made from grapes of white grapes and so you get the names Marsala gold and amber, like grapes, "Grillo" and / or "Catarratto" and / or "Ansonica" ( locally called "Inzollia"), and / or "Damaschino. Marsala takes the name of Ruby when produced by grapes black grapes as "Perricone" (locally called "Pignatello") and / or "Calabrese" (locally called "Nero d'Avola") and / or "Nerello Mascalese ".
The displinare production forecasts Marsala Fine:
alcohol content of at least 17% off; Net dry extract (indirect method) at least 22 g / l; fixed acidity (expressed as tartaric acid) at least 3.50 g / l; volatile acidity (expressed as acetic acid) up to 0.90 g / l; aging at least one year.
From a careful selection of the best Nero d'Avola grapes here this wine Marsala interpretation of modern and appealing taste. Is exalted in combination with chocolate cakes.
• gold (oro), produced from white grapes, it is, the addition of cooked. • amber (ambra) produced from white grapes, with the addition of cooked more than 1%. • ruby (ruby) made from black grapes, with the possible addition of up to 30% of white grapes and is, the addition of cooked.
For the sugar residue are distinguished:
• dry, with sugars less than 40 gr. per liter • semi-dry, with sugars above 40 degrees. per liter and less than 100 gr. per liter • sweet, with sugars over 100 gr. per liter
Features for Production:
• Fine, Minimum 1 year of aging. • Superiore, minimum 2 years of aging. • Superiore Riserva, minimum 4 years of aging. • Virgin, minimum 5 years of aging. • Virgin Reserve, minimum 10 years of aging.
