Marsala Fine Alagna

Vineyard location/ type of soil: Marsala e Mazara del Vallo/Marsala sapling or espalier, dry
Grape variety: Grillo, Catarratto and Inzolia
Alcohol content: 17.5%
Winemaking process: During fermentation, decanting is carried out which favors the oxidation of the wine; at the end of fermentation, ethanol (ethyl alcohol) of vitivinicultural origin and / or wine brandy is added , in order to raise the alcoholic content, and then proceeds to aging. The maximum yield of grapes in must must not exceed 80% and those of grapes in base wine must not exceed 75%. All the processing operations starting from the grapes that are necessary to obtain a Marsala ready for consumption after aging, must be carried out in the production area.
Aging/refining: At least 1 year in ancient casks in a grotto of tufa roc