Description

Produced from a secretly guarded recipe, grape must (which is freshly pressed grape juice, skins, seeds, and stems) from the native Sicilian grapes (Grillo, Inzolia & Cataratto)  is allowed to ferment, then mature and age in wooden barrels for a minimum of four years to develop a complex and long lasting flavor. It is dry and brightly acidic, yet full of the richness & sweet flavors of Marsala wine.

Suggested uses: salad dressing, sprinkled on raw and cooked vegetables, to enhance the acidity of rich meat dishes such as braises, and even sprinkled on strawberries and cheeses.