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Grillo, Cataratto, Inzolia and Damaschino grapes go into the Triozzi Dry Marsala in the following entertaining, edifying way:
First, the grapes are pressed. Then their must is split into three parts: one cooked; one fresh; one with grape spirit added. All that is fermented into a wine, part of which is then distilled. That distillate, the remaining wine, and the cooked and fresh must (remember them?) are combined. Marsala! Then aged 1 year in oak. Full bodied but certainly dry, with vanilla, nuts, and tobacco notes.