Marsala is a fortified wine of Denomination of Controlled Origin (DOC) produced in Sicily, in the town of Marsala and in the province of Trapani, excluding the municipalities of Pantelleria, Favignana and Alcamo.
Special reserve aged over 20 years in small oak barrels, is the result of a masterful winemaking and correct a patient's age according to the traditional method Soleras with three barrels of overlapping.
It's classic and historic wine Marsala. Absolutely "virgin," Solera is the blending of different vintages, that is, changes of rates of small amounts youngest wine in vats that contain older wines, to achieve "perpetual."
Marsala Superiore is a philosophy of production of De Marco Bartoli. It 'was produced a total of Hl. 101.50, with UTF n.2 minutes of 23/07/86 as the disciplinary production of Marsala.
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.
Only the best grapes Grillo and Catarratto of grape harvest 1980 for this Marsala Vergine aged for beyond twenty years in barrels of rovere of slavonia. Wine from meditation for excellence.
Only the best grapes Grillo and Catarratto of grape harvest 1962 for this Marsala Vergine aged for beyond forty years in barrels of rovere of Slavonia. Wine from meditation for excellence.
Delicate and winning reservoir Marsala Superiore aged for beyond four years in barrels of rovere of Slavonia. Its scent of vaniglia is exalted dall' bra fortifies that it.
Delicate and winning Marsala Superiore aged for beyond two years in barrels of rovere. Its intense scent of vaniglia comes exalted from the bra presence. Ideal in coupling to cakies from furnace.
From the best selections than grapes Grillo and Catarratto, this chosen Advanced Marsala historian is born far away in 1862 from the hero of the two worlds like wine from meditation.
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.
Unique product on the market by the characteristics unmatched. The rarity and the emotions raised to encourage knowledgeable of wine at a tasting accurate.
The impact on the palate is strong as if to defy the taster, while the aftertaste is persistent and intense, both from having to delay the next sip to reveal all the feelings that can to offer.
The most credited with the genesis of Marsala wine liqueur is based on the figure of the English merchant John Woodhouse who in 1773 arrived with the vessel that was traveling in the port of Marsala. According to tradition, during the break he and the rest of the crew had a taste of the wine produced in the area, which was aged in wooden barrels taking a taste similar to Portuguese and Spanish wines very popular at that time in England. In reality the British well knew agro Marsala wine, because for decades stopped in front of water in the port of Marsala to load with the aid of special low-draft boats, such schifazzi, various food, water, food, and for 'indeed, with wine. It must be recalled that at the Mediterranean was much frequented by British vessels, Spanish and French, who are contending for dominance of the Mare Nostrum: Malta became British soil in 1800. The method of aging used by local people, called in perpetuum, was to top the barrels that contained a part of the wine consumed during the year with the new production of wine, so that their characteristics. The wine so treated liked so much that he decided to embark Woodhouse fifty barrels, adding, however, with spirits of wine in order to raise its alcohol content and preserve the features during the long voyage at sea. Sicilian wine that cheap in England received a great success, so much so that Woodhouse decided to return to Sicily and begin production and marketing, using the aging method Soleras. Soleras The method, already known in Portugal and Spain, respectively, for the production of Port and Sherry, was to have the oak barrels superimposed on some files, starting to fill only the wine barrels higher, after a year a wine was racked into barrels that were at the lower level and above were filled with new wine, and the procedure is repeated from year to year, in such a way that the wine was in the barrels at the base, ready for use , was composed of grapes from different vintages, and from year to year is enriched with special flavors. In 1833 the entrepreneur Vincenzo Florio in Sicily, began the production of Marsala Marsala in competition with British companies, and founded the Cantine Florio.
