Marsala Vergine Soleras or is produced by vinification in bianco grape vines Grillo, Inzolia, cataracts and other authorized by the specification. During fermentation the transfers are made that favor the oxidation of wine, at the end of fermentation is carried to the addition of ethanol origin of wine or spirits of wine in order to raise the alcohol content. If no additions are made to other components when the wine has been produced using only white grapes, and if subjected to an aging at least 5 years Marsala you define virgin.
The displinare production forecasts Marsala Vergine or Soleras:
alcohol content of at least 18% off; natural sugar alcohol in less than 4%; solids (indirect method) at least 22 g / l; fixed acidity (expressed as tartaric acid) of not less than 3.50 g / l; volatile acidity (expressed as acetic acid) up to 1.3 g / l; aging less than five years.
Aging: over 10 years in precious oak caratelli precious 300 liters. Aging: At least one year in bottle. Color: antique gold with brilliant shades of topaz.
This regale Marsala Vergine to Soleras method. From the intense scent with balsamic notes and of fruit sand bank they render it only and unmistakable. Delicious coupling with seasoned cheeses.
• gold, produced from white grapes, it is, the addition of cooked. • amber produced from white grapes, with the addition of cooked more than 1%. • 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. • Superior, 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.
