It was 1773 when a rich merchant of Liverpool named John landed by chance on the coast Marsala and, adding alcohol to the wine of the place to be able to bring it with him to England, created for first the Marsala wine

Grapes: Grillo, Catarratto and Inzolia

Vineyard: Hinterland of Marsala and Mazara del Vallo. Soil: medium mixture, tending to clayey. Altimetry: from a few meters to about 100 meters above sea level. Climate: Mediterranean, mild winters, limited rainfall, very hot and windy summer.

Vinification: Harvest in the second week of September, at advanced maturation. Fermentation is stopped by adding neutral alcohol. Maturation for a minimum of 48 months in oak casks of 80 and 50hl with at least 6 months in barrique.

Tasting Notes: Intense amber color. Bouquet: pleasant notes of apricot with light hints of thyme and black pepper. Taste: full and warm, with hints of apricot and candied fruit.

Paired with: desserts with ricotta cheese creams and pastry.

Served at: 12°-14°C.