Excellent semi-dry marsala. Subtle, elegant and fruity with a delicate edge.Can be paired with a variety of dishes from light savoury to soft blue cheeses (recommend Montagnolo); with desserts served slightly chilled or of course as an apéritif or digestif.Although it would seem to be a criminal waste, it is excellent in cooking; from risottos to some sauces requiring wine.My thanks to Rachel Roddy for mentioning it.
