Winemaker Notes
Offers fragrant notes of caramel, candied fruit, maple syrup and citrus peel over a creamy texture. Often used as a cooking aid but try it as an aperitif with cubes of Gorgonzola or Roquefort cheese.
Deep within the heart of Sicily’s sunbelt lies the Marsala region — a place of warm, mineral-rich soil, sea-kissed breezes and an abundance of golden sunshine. Florio Marsalas have been produced in this land for nearly two centuries. Typical red Sicilian earth, particularly dry and sunny.
Harvest in mid-September, medium/soft crushing system, fermentation in stainless steel vats, at a constant and controlled temperature. Matured for over 18 months in Slovenian oak. Hints of raisins and vanilla. Dry, full, harmonic and fervent. The Marsala of choice for fish, poultry and meat preparation.
