Damaschino

Amber colour shows antique-gold reflections, with an ethereal aroma and dry palate. Grillo, Catarratto, Inzolia and Damaschino are harvested by hand in the province of Trapani. Fermentation begins in temperature-controlled steel before fortification with alcohol or wine brandy and cooked must. Oak ageing lasts at least two years. The wine contains eighteen percent alcohol and can accompany mature cheeses, smoked-fish appetizers or dessert.