Wedding in color of Marsala: fashionable, stylish and tasteful.
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3
The tasting temperature of the Marsala is often the subject of discussion;
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4
There are different types of Marsala, obtained with different blends and equally discrepant methods.
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5
Since ancient times, Marsala was the subject of trade and diffusion by sea by the Phoenicians;
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6
The maturation of Marsala is a very important discriminant
and is applied above all to the Virgo type(at least 5 years), while for the Conciato it is lower(it never exceeds 4 years).
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7
The sugar and alcohol content of Marsala are typically given by the nature of the grapes,
which are produced in an extremely arid climate and, for the Conciato * types, by the addition of other ingredients that we will see in the next paragraph.