Fragrant and rich, with concentrated notes of raisin, dates, prunes and apricots. Velvety and full in the mouth, with a dry, moreish finish.
Enjoy as an aperitif, digestif - or use as a cooking ingredient.
Marsala is one of the world's great fortified wines, made exclusively in and around the town of that name, in the west of Sicily.
It is thought to have been created by English wine merchant John Woodhouse, who came to Marsala in 1770. His new style quickly gained traction in the British market, and great volumes were produced, a large proportion of which was sold to the expanding British navy of the time - 500 barrels a year was Admiral Nelson's famously-large order.
In 1969 Marsala was granted DOC status. Its modern incarnations can be made from any combination of ten grapes, including the traditional Grillo and Inzolia and the modern, mass-planted Catarratto. Others include Sicilian specialties Pignatello, Nerello Mascalese and Damaschino.
There are five ageing-related categories for the wines: fine (one year), superiore (two years), superiore riserva (four years), vergine/soleras (five years), and finally vergine/solera stravecchio (ten years).
These are complemented by categorisations of the colour and sweetness of the wines: oro, ambra and rubino describe the gold, amber and ruby hue of the wines; secco (dry, at 40g/l), semisecco (semi-sweet, at 40-100g/l) and dolce (sweet, at more than 100g/l) indicate the residual sugar in the end wine.
|Grape variety||Grillo, Catarratto, Inzolia, Damaschino|
|Technical Sheet||Download supplier's pdf here|