PERLINO /
VERMOUTH BIANCO

Production Techniques: Maceration in alcohol of the aromatic herbs and spices for a minimum of thirty days - The extract obtained fom this infusion is then blended with the wine and sugar - Finishing of at least three weeks - Filtration and bottling.

Bouquet: Well-balanced and intense with aromatic herbs, spices and a note of vanilla.

Taste: Typically dry and persistent.

Serving Temperature: 6°-8° C (43°-46°F)

Accompaniment: A classic as an aperitif

PERLINO /
VERMOUTH ROSSO

Production Techniques: Maceration in alcohol of the aromatic herbs and spices for a minimum of thirty days - The extract obtained fom this infusion is then blended with the wine and sugar - Finished in steel vats for at least three weeks - Bottling

Bouquet: Well-balanced with aromatic herbs and spices

Taste: Typically full and persistent

Serving Temperature: 6°-8° C (43°-46°F)

Accompaniment: A classic as an aperitif

PERLINO /
VERMOUTH DRY

Production Techniques: Maceration in alcohol of the aromatic herbs and spices for a minimum of thirty days - The extract obtained fom this infusion is then blended with the wine and sugar - Finishing of at least three weeks - Filtration and bottling

Bouquet: Of aromatic herbs and spices with a note of juniper

Taste: Typically dry and persistent

Accompaniment: A classic as an aperitif and ideal as a cocktail ingredient

Serving Temperature: 6°-8° C (43°-46°F)

PERLINO /
MARSALA FINE

Vine Variety: Catarratto, Grillo and Inzolia.

Maximum Yield per Hectare: 6000 kg. of grapes.

Vinification: Alcoholic fermentation of the must at a controlled temperature - The process produces a wine particularly high in alcohol - Added to this wine is a concentrate prepared during the harvest know as a ‘mistella' which, in this case, is a blend of Inzolia must and alcohol - The Marsala is then aged in wooden casks for at least a year.

Bouquet: Intense with notes of apples and honey.

Taste: Mouth-filling and persistent with excellent structure and body.

Accompaniment: Goes well with cheeses and pastries and when chilled, makes an excellent aperitif

Serving Temperature: 18°-20°C (64°-68°F)