DALLA VITE ALLE MAESTRANZE – WORKING THE SOIL AND GROWING THE WINE
Once the piece of land has been selected for laying out the vineyard, the soil needs to be prepared before planting the rooted vine cuttings. The operations to be carried out in chronological order are:
- Surface adjustment;
- Drainage;
- Essential fertilisation;
- Tillage and subsoiling;
- Final preparatory work
HARVEST
The harvest is the first stage in the process to obtain wine from the grapes. The degree of grape ripeness depends on the grape variety and the product you wish to obtain. The high polyphenol concentration is the basic structure that has led to the rise in popularity of Marsala wine, whereas its very high sugar content as it transforms into alcohol will exalt its quality.
The grape intended to age “Marsala” is left longer on the plant until the fruit reaches a well-balanced over-ripeness.
TRANSPORTATION OF THE GRAPES
After the harvest, the grapes are transported to the various plants where the transformation stage commences.
GRAPE CRUSHING AND PRESSING
Crushing is a “soft” pressing of the grapes to separate the juice from the solids (skins and seeds) that, after possible marinating with their juice, are then removed from the must.
TYPES OF MARSALA
Marsala wines are obtained by adding various natural elements to the base wine in order to obtain different types.
FORTIFICATION
The addition of the mosto cotto (saba) in the preparation of Marsala Superiore and Fine of the Oro (Gold) and Rubino (Ruby) type is forbidden, whereas in the Ambra (Amber) type, the quantity of mosto cotto must not be less than 1%.
AGEING
Once the desired Marsala has been mixed, the components are blended with a settling period known as ageing. It is poured into recipients preferably made of durmast oak or cherry wood, in large casks or small barriques.
The quality of the ageing process depends on various factors: the composition of the base wine, the type of wood used, the size of the cask, the ambient conditions (temperature, humidity, light).
Ageing of Marsala wine in wood creates a continual supply of oxygen, which constantly facilitates oxidation and the amalgamation with the tannins released by the barrel. It allows it to breathe and evaporate according to the temperature, climate, humidity and size of the barrel containing it.
BOTTLING
All Marsala wines must be bottled in their production area.
Virgin Marsala Wines are only bottled, whereas all the others can also use containers not exceeding 60 litres. Bottling is in “Bordolese” bottles with the typical swelling of the neck, introduced by the House of Florio.