A small island museum in the lagoon of Marsala (lo Stagnone), Mozia is a truly one-of-a kind production site. Here the marine ecosystem has always been associated with the vineyard, and the first plantation dates back to the early nineteenth century when the British, upon their arrival in Marsala, recognised the site's potential. The vineyard is organically cultivated as bushes in a non-irrigated regime. The grapes are harvested and collected in cases, transported to the mainland on flat-bottomed boats and transferred to the Regaleali estate in temperature-controlled trucks to preserve the aromatic integrity the grapes. Yellow in colour with greenish notes, scents of broom, lemongrass, anise, lilac, mint, spicy notes of white pepper and a mineral vein of flint.
This grape has been the lead player in the production of Marsala for morethan two centuries. Vertical-trellised or traditionally bush-trained ('a alberello'), it's a vigorous, high-yielding plant. Leaves are large, dark and five-lobed. Clusters are large, elongated and often winged, with big, fairly round greenberries which take on a golden hue as they ripen, and present orangey markswhere exposed to the sun.