A blend of grillo, catarratto and inzolia offers up a mix of maderised nutty, toffee flavours. The entry is dry and fresh with a warm spicy finish. Perfectly suited to recipes such a veal scaloppini Marsala or serve it chill with toasted almonds, Sherry-like, by the fireplace. It spends one-year in oak barrels.Tasted: 10 February 2014Tasted by: Prices:
Light amber colour. Maderised nutty, toffee flavours. Quite dry and fresh on entry with a spicy warm finish. Definitely best suited to cooking but you could chill it down and serve it with toasted almonds, Sherry-like, by the fireplace.Tasted: 27 November 2005Tasted by: Prices:
quicksearch
