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Description

Catarratto, Grillo and Inzolia are fermented as base wines, then for the production of Marsala, fermentation is halted by the addition of a grape brandy when the residual sugar content reaches the pre-determined levels according to the sweet/dry style the winemaker is aiming for.
 
This Marsala is categorized as Secco (Dry) and therefore has a maximum of 40g/L residual sugar, and is aged in oak casks for 12 months.
 
Learn more about Rallo

Features

  • A blend of Inzolia, Catarratto and Grillo
  • A dry and nutty Marsala, perfect for an aperitif
  • Can also be used in cooking
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Enoteca Sileno
920 Lygon Street, Carlton North 3054 VIC Australia

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