Winery Baglio Baiata AlagnaGaribaldi Dolce Marsala Superiore Sweet
Natural sweet wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Garibaldi Dolce Marsala Superiore Sweet of Winery Baglio Baiata Alagna in the region of Sicily often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak.
Details and technical informations about Winery Baglio Baiata Alagna's Garibaldi Dolce Marsala Superiore Sweet.
Discover the grape variety: Grillo
Structured, aromatic whites with ample mouth and fresh acidity, featuring aromas of ripe citrus, yellow peach, exotic fruits, white flowers, Mediterranean herbs and marine saline notes. Tonic finish. A historic key component of Marsala DOC and star of the modern Sicilian dry white revival (Sicilia DOC). Native Sicilian grape, a natural cross of Catarratto × Moscato d'Alessandria.
Last vintages of this wine
The best vintages of Garibaldi Dolce Marsala Superiore Sweet from Winery Baglio Baiata Alagna are 2008, 0
Informations about the Winery Baglio Baiata Alagna
The Winery Baglio Baiata Alagna is one of of the world's greatest estates. It offers 18 wines for sale in the of Marsala to come and discover on site or to buy online.
The wine region of Marsala
Sicilian DOC for fortified liquoroso or dry wine, created in 1773 by John Woodhouse. Sun concentration then brandy fortification. Marsala signature with signature notes of dried fig, date, caramel, toasted walnut, vanilla, candied orange peel and balsamic hint, round long palate — from dry (aperitif, aged cheeses) to sweet (dessert, zabaione). Grillo, Inzolia, Catarratto (ambra) or Nero d'Avola (rubino) varieties.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
