Description: Jelly obtained from the “Marsala Superiore” wine. Good with mature or semi mature cheese. Ingredients: Marsala Superiore wine 65%, sugar 35%, Gelling agent: pectin. Acidifier: Citric Acid. Suggestions: It can be used for the preparation of cakes or combined with mature or semi mature cheese, boiled and roast meat, speck. Net weight: Jar 40g – Jar 110 g – Jar 230g Shelf life: 36 Months 
Description: Jelly obtained using “Nero d’Avola” wine. It can be combined with cheese and cakes. Ingredients: Nero d’Avola wine 65%, sugar 35%, gelling agent: pectin. Acidifier: Citric Acid. Suggestions: It can be used for the preparation of cakes or with different kind of cheese and meat. Net weight: Jar 40g – Jar 110 g – Jar 230g Shelf life: 36 Months 
Description: Jelly obtained from “Zibibbo” fortified wine. It can be combined with light and semi mature cheese. Ingredients: Zibibbo wine 65%, sugar 35%, gelling agent: pectin. Acidifier: Citric Acid . Suggestions: It can be used for preparing cakes or combined with light or semi mature cheese. Net weight: Jar 40g – Jar 110 g – Jar 230g Shelf life: 36 Months |
