Fortified Wines » Marsala

Marsala is made around the region around the town of the same name in the west of Sicily. During the days of early sea journeys, something had to be done to wine to allow it to last the length of the long ocean voyages, so Brandy was added to make the wine last longer and to be more resistant to temperature changes. This then became known as a "fortified wine". Marsala is made using the white grape varieties of Grillo, Inzolia, and Catarratto among others which produces a golden and amber Marsala. For a ruby red Masarla, the dark red skin/berry grapes of Pignatello, Calabrese, Nerello Mascalese and Nero d'Avola are used. Marsala wines are classified depending ontheir color, sweetness and their aging. The three levels of sweetness are secco (dry), semisecco (medium dry) and sweet. The colour and aging classifications are Oro which is a golden colour, Ambra which is an amber colour and Rubin which is a Ruby colour. Fine has minimal aging, typically less than a year Superiore is aged at least two years Superiore Riserva is aged at least four years Vergine e/o Soleras is aged at least five years Vergine e/o Soleras Stravecchio e Vergine e/o Soleras Riserva is aged at least ten years. Marsala can be served chilled, with Parmesan (stravecchio), Gorgonzola, Roquefort and other, spicy cheeses. Marsala wine was traditionally served as an aperitif between the first and second courses of a meal.

Fortified Wines » Marsala

Fortified Wines » Marsala

Marsala Curini Cremovo 75cl

Bellino Marsala Cremovo 75cl

Marsala Pellegrino Garabaldi Superior 75cl

Perlino Marsala Fine 75cl

Marsala Reale Cremovo 75cl