John Woodhouse and the story of Marsala wine.
1773, and a merchant ship flying the English flag docks at the port of Marsala. There had been a storm, and the vessel, bound for Mazara del Vallo, was forced to stop at the first port along the route to seek shelter. But every accident holds something "providential" within it...
Indeed, it was in this precise circumstance that John Woodhouse, a wealthy merchant from Liverpool, tasted the local wine for the first time and was captivated by it. The wine of Marsala reminded him in flavor of those wines from Spain and Portugal (Madeira and Sherry) that were so famous and highly regarded in English circles and clubs.
GRAPE VARIETY: 50% Grillo, 50% Catarratto
PRODUCTION AREA: Marsala territory
GROWING SYSTEM: Espalier with Guyot pruning
HARVEST TIME: August/September
VINIFICATION: In steel tanks at controlled temperature (25/26°C); once got the basic wine, we make the “blend” which consists in the addiction of ethyl alcohol of wine origin, cooked must and “mistella” to the basic product in order to let it get the organoleptic and sensorial complexity, typical of Marsala wine
WOOD REFINING: At least 1 year in oak barrels, at least 1 month
TASTING NOTES: Colour brilliant amber. Smell wide, intense and embracing; it shows hints of candied orange peels, dried figs, dates and caramel, followed by woody and spicy hints of vanilla, coffee and chocolate. Taste harmonious and pleasant, coherent to the nose and with a good final persistence
GASTRONOMIC PAIRINGS: Excellent for the preparation of meat and egg-nog; generally it is pleasantly drunk with sicilian confectionery products
SERVING TEMPERATURE: 11-16 °C
RESIDUAL SUGAR: - gr/l
TOTAL ACIDITY: - g/l
ALLERGEN INFO: Contains Sulphitte and no other allergens