Vito Curatolo Arini Marsala Dolce


750 ML


Product Description

STYLE Garibaldis favourite Marsala, it is also known as Garibaldi Dolce. With an intense nose of figs, almonds and sultanas, it is full and mellow on the palate with notes of dried fruit, honeysuckle and caramel and a very pleasant sweet finish. Perfect paired with custard or sweet ricotta pastries, fruit and almond based desserts. VINEYARD Our vineyards are located in the coastal region of Marsala where grapes have a higher propensity to natural oxidation and higher natural sugar levels, which gives elegance and richness to our wine. WINEMAKING The process requires soft press and slow fermentation at a controlled temperature of 20 -25 °C. To the base wine, which is pale yellow in colour, is added table wine, mistella (fresh grape must with alcohol) and mosto cotto (cooked must). This complex mixture, together with the final alcohol content and the desired sugar level, gives us the traditional Marsala flavour. Variety:Grillo,Catarratto and Inzolia. Region:Contrada Biesina and Baiata, Western Sicily Appearance:Tawny-gold colouring with amber highlights. Nose:Persistent aroma of dried fruits and sultanas. Palate:Silky to the tongue with a definite hints of dried fruit, figs, and almonds .The aftertaste is persistent but not cloying with a delicate finishing touch of honey. Music Pairing:The Budos Band - Crimson Skies / Maturation & Cellaring:Aged for over 5 years in oak barrels Food Pairing:Harmonic and well structured wine with a full and pleasantly sweet final finish. Food matching suggestions are hard and spicy cheeses like Parmesan and Pecorino, and also with fruit and dry pastries or just as an after meal sipping wine. Suggested to serve in a medium tulip glass at a slightly cool temperature of 15°C. Closure:Cork Harvest Date:Mid September begin of October Bottling Date:Settembre 2011 Technical Info:Alc: 18% TA: 4.5g/l RS: 110g/l pH: 3.4


Varietal: Marsala

Region: Italy

Region Description:

Makes nearly as much wine as France, but lags behind in their classification system. As a result, Italian wine isn’t taken as seriously as French wine. Most Italian wine is made from native grape varieties that don’t grow well elsewhere, such as Nebbiolo and Sangiovese. The most important regions are Piedmont, where Barolo and Barbaresco dominate, Tuscany, home to Chianti, Montepulciano, and the Super-Tuscans (a collection of relatively new reds), and the Northeastern region, where you’ll find Soave, Valpolicella, and Bardolino. Italy’s soils and climates are varied and ideally suited for viticulture, from the Alpine foothills in the north to the Mediterranean coast in the South. Its hilly landscape provides sun and cooler temperatures, even in the warmest regions. Italy has two categories of fine wines. DOCG, which means regulated and guaranteed place name, refers to a small group of elite wines. DOB wines are those with regulated (but not guaranteed) place names. A lower tier of table wines are grouped into IGT wines, which indicate the location on the label, and ordinary table wines, which carry no geographical indication except, “Italy.”