BARREL AGED SPIRITS COLLECTION

There are different types of Marsala which are classified according to act of “ falling in love” (or fortification), the years of aging in wood, the sugar content and color.

The first fundamental distinction is between Marsala Vergine and the Marsala Superiore. _ Marsala Vergine results exclusively by the addition of grape spirits* to the wine suitable for yielding DOC Marsala _ Marsala Superiore comes from the addition of alcohol*, mistella and cooked must to the wine suitable for yielding DOC Marsala. MISTELLA: obtained by adding alcohol to the must to stop fermentation and preserve grape sugars (from grapes suitable for making Marsala wine). COOKED MUST: obtained by cooking the must (from grapes suitable for making Marsala wine) over direct heat for several hours. * ethyl alcohol of viticultural origin or wine brandy

AGING PROCESSES

Based on the years of aging, the types of Marsala are divided as follows: _Marsala Superiore | Aging in wood for at least 2 years _Marsala Superiore Riserva | Aging in wood for at least 4 years _Marsala Vergine | Aging in wood for at least 5 years _Marsala Vergine Reserve | Aging in wood for at least 10 years

SUGAR CONTENT

Based on sugar content, the types of Marsala Fine and Superiore are divided into: _Marsala Vergine | Sempre secchi - Always dry _Marsala Secco | Residual sugars below 40 g / l _Marsala Semisecco | Residual sugars higher than 40 g / l, but lower than 100 g / l; _Marsala Dolce | Residual sugars above 100 g / l COLOUR Marsala denominated “oro” | A more or less intense golden colour Marsala denominated “ambra” | A more or less intense amber colour