As an aperitif it goes well with medium aged cheeses. The exotic scent of vanilla and licorice makes it the ideal accompaniment to delicious desserts.

Serve as an aperitif 6 - 8C. For dessert and relaxation 14 - 16C.

Manual harvest occurring after late ripening, usually around the 10th of September.

Pressing of grapes with a higher sugar content to maintain the skin contact with must. Fermentation occurs at a controlled temperature to maintain the tannins and prepare the wine for the addition of “mistella”, cooked must and wine distillate.

One of the secrets of quality marsala is ageing, which is why Vecchioflorio ages in oak barrels of different capacities for at least 24 months.

Amber with bright shades of light caramel. Hints of raisins and vanilla on the nose. Warm and round with an elegant background of dried fruit and raisins on the palate.