Marsala

About the wine

Marsala is Italy's most historic fortified wine, produced in the province of Trapani, Sicily. This DOC encompasses a complex range of styles categorized by color (Oro, Ambra, Rubino), sweetness level, and aging duration. The production relies on traditional white varieties like Grillo, Catarratto, Inzolia, and Damaschino, or red varieties like Perricone, Nero d'Avola, and Nerello Mascalese for the Rubino type. The process involves fortification with grape-derived alcohol or brandy, and often the addition of 'sifone' (must fortified with alcohol) or cooked must (mosto cotto) for specific styles. Aging occurs in wooden casks, typically oak or cherry, resulting in wines of remarkable longevity, ranging from the 'Fine' (minimum one year) to the prestigious 'Vergine' and 'Stravecchio' styles, which are aged for five to ten years or more. These wines are celebrated for their intense aromatic complexity, ranging from dried fruit and nuts to spice and balsamic notes, reflecting the sun-drenched, Mediterranean terroir of western Sicily.

Grape varieties

Production & aging

The production zone covers the entire province of Trapani in western Sicily, excluding the communes of Pantelleria, Favignana, and Alcamo. The landscape is characterized by low-lying plains and gentle hills, with vineyards benefiting from a Mediterranean climate, intense sunlight, and proximity to the sea, which are essential for the maturation and concentration of the grapes.