Fecha de publicación: -- Fuente: WIPO "wine" The process for preparation of Marsala wine provides for preparation of dry wine material by means of fermentation of the mash, fortified mash to 18-19 volume percents by means of its fortification, and concentrated mash by means of boiling to 60-70 % of sugar with subsequent theirs blending. For the purpose of increasing of quality of the finished product and simplifying of the process, the dry wine material is prepared from the grapes of the sort Sukholymans`kyi white, the concentrated mash – from the grapes of the sort Aligote, and for the preparation of fortified mash the grapes of the sort Rkatsyteli are used.