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WINES OF ITALY
In making Marsala, musts of the Catarratto and Inzolia
varieties of grape are fermented dry. This is then sweet
ened with a dark caramellized grape concentrate made by
boiling grape juice down in open kettles. The sweetened
wine is then fortified to about 17%-24% alcohol.
It is treated in a similar manner to sherrj.', but is matured
out of doors, where it gets the torrid heat of summer and
the cold nights of winter over a period of three to four
consecutive years, when it is then considered fit to drink.
Various descriptive terms are given to the wine,these are:
L.P. .. .. London Particular.
C.O.M. .. .. Choice Old Marsala.
O.P. .. .. Old Particular.
S.O.M. .. .. Superior Old Marsala.
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