Badalucco XI 'Perpetuum' Dry Marsala hartford Fermented and aged in 350L

Fermented and aged in 350L barrels for 14 months (25% new) + 3 months in stainless steel

We would enjoy it with grilled octopus over boiled potatoes

or hearty veggies for a true taste of California

It is velvety but with fresh acidity

up in Northern Greece

Badalucco XI 'Perpetuum' Dry Marsala hartford Fermented and aged in 350LThis wine is made in perpetuum, an ancient solera process where old wine is mixed with fresh juice, dating back to the reign of the Roman Empire. It is a blend of late harvest Grillo, aged oxidatively for 12 years, and Cataratto Lucido from more recent vintages that spends 60 days macerating on its skins. The soils of Western Sicily are called 'terra rossa' and are rich with oxidized iron. These soils are also found in the Coonawarra region of