Varietals: Inzolia, Cataratto, Grillo. Vineyards: Produced in the D.O.C. area in the Trapani Province, Western Sicily. Soil: Medium Soil, clay. Cultivation: Counter-espalier, spurred cordon pruning. Vinification: Soft press and slow fermentation at a controlled temperature of 20-25°C. The base wine is of a more or less intense straw color, with a 12% alcohol content and a minimum residual sugar level of 20g/l. Alcohol, mistella (fresh grape must with added alcohol) and mosto cotto (concentrated fresh grape must which is traditionally ‘cooked’ during 36 hours until it reduces to a third of its original volume) are then added to the base wine, thus giving it respectively its final alcohol content, the desired sugar level and the traditional flavor. Agedfor over 2 years in Slavonian oak barrels. Tasting notes: With hints of raisins and vanilla it is dry, full, and harmonic on the palate. Colombo Marsala Fine Dry is perfect for fish and meat preparation. An elegant aperitif to serve with cheese.