VINIFICATION:
Pressing of the grapes with a high sugar content to pass the precious substances found in the skins to the must. Fermentation at controlled temperature and blend of the resulting wine with fortified must, cooked must and wine-brandy.

MATURATION:
Almost 3 years in oak casks and vats of various capacities. One of the secret of quality marsala is the ageing, for this Vecchioflorio ripen in oak casks of various capacities for at least 30 months, 6 months more than as expected from disciplinary.

FOOD PAIRINGS:
As aperitif go well with medium-aged cheeses, roasted almonds and fish eggs. Is also a traditional dessert wine excellent with pastries and dried fruit.