[toggle_lite title="About the Product" opened="open"]Producer: Pellegrino
Description: Marsala
Vintages Available: NV
Country, Region: Italy, Sicily
Quality Level: Classic
Fortified Marsala wine made from traditional Sicilian grape varieties. Aged for two years in oak barrels.[/toggle_lite][toggle_lite title="About the Producer" opened=""]The fame of Marsala wine is due mainly to the British, who had already traded in Port, Madeira and Sherry products. In 1773 they docked in Marsala where they tasted this "nectar". They were completely mesmerised. By using production techniques similar to those used for the other sweet wines, a new product appeared on the market. This was the beginning of Marsala’s global adventure.
In 1880 Paolo Pellegrino, a notary with a strong passion for grape growing, founded the company Cantine Pellegrino. In just a few years he succeeded in transforming the family company into one of the most important wineries in Marsala, keeping this leading position until today.
Today Pellegrino has three operative units. The historical cellars in Marsala, Duca di Castelmonte winery in Cardilla and a third winery on the island of Pantelleria.[/toggle_lite][toggle_lite title="Grapes" opened=""]Grillo, Catarratto, Damaschino and Inzolia.[/toggle_lite][toggle_lite title="Vineyard" opened=""]The vineyards (Gazzerotta, Kelbi, Rinazzo, Triglia Scaletta), stretch over more than 300 ha. and are situated in the most suitable areas of western Sicily, with the best soil, microclimates, and varieties for the production of wines. The vines are typically bush-trained and the grapes are harvested during the last week of September, when sugar concentration is highest.[/toggle_lite][toggle_lite title="Vinification" opened=""]Grapes with high sugar content are pressed so as to allow the rich substances found in the skins to pass into the must. Fermentation follows at controlled temperature after which “liquoring” with the addition of “Mistella” (alcohol and non-fermented or partially fermented grape juice), “Mosto Cotto” (cooked must) and wine distillate, takes place.[/toggle_lite][toggle_lite title="Ageing" opened=""]For at least 2 years in oak casks. It is then allowed a further 4 months rest in the bottle.[/toggle_lite][toggle_lite title="Tasting Notes" opened=""]Light amber-coloured with old gold highlights. The aroma is extremely fine with scents of raisins and vanilla. On the palate it is moderately dry, warm and full, with an elegant finish of bitter almonds and raisins.[/toggle_lite][toggle_lite title="Analysis" opened=""]18% alcohol vol.[/toggle_lite][toggle_lite title="Food Suggestions" opened=""]Extremely versatile, excellent aperitif, especially delightful with dry pastries and hard cheeses.
Serving temperature: 15-16°C. Serve in medium-sized, transparent tulip-shaped glasses.[/toggle_lite][toggle_lite title="Cellar" opened=""]Store in cool, dry conditions, away from direct light. The life span of Marsala kept under suitable conditions is indefinite.[/toggle_lite]
