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A Marsala is called ‘Secco’ when its sugar content is less than 40 grammes per litre. It is obtained by fortifying the wine to be made into Marsala with alcohol, ‘mistelle’ (fresh must with alcohol) and cooked must. This Marsala lends itself to both land and sea pairings. Soups, couscous and fish rolls, pasta with mussels and clams, spaghetti with cuttlefish ink, octopus and squid salad are all dishes that will acquire new hints of flavour when paired with a glass of Marsala Superiore Secco 2016, which has aged in wood barrels of various sizes at the Florio wine cellars for four years. Clear and decisive on the palate, dominated by hints of toasted bread crust and elegant, light scents of acacia honey, it also pairs perfectly with meat dishes such as veal tenderloin, or with traditional recipes such as Parmigiana, saffron risotto and, for an unusual occasion, Sicilian ‘cunzatu’, i.e. seasoned bread. Also try it with medium-mature or soft cheeses and you will not regret it.
Top-Marken Marsala Secco
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