Marsala Wine

Even if, this marsala wine recalls since Roman times, it were the British that invented the actual Marsala (1773).

The Brits, during their European war campaigns, also looked out for wines to which they added spirits, in order to stabilize them during the long sea voyages. And in this way they Port, Sherry, Madiera, Marsala were born.

This sweet wine reached the top in popularity in the second half of the 19th century, but in the 20th century there was a severe downhill tendency as it started to be associated to cooking purposes.

Marsala, for most people became a cheap cooking wine, not worth drinking. Then another hammering on the fingers was the imitation of Marsala by many U.S. producers. Anyway, the Marsala rescue plan was prepared and saw the light in 1986 with stricter production regulations.

The Marsala vineyard area is the province of Trapani (Western Sicily), excluding Alcamo (which is another DOC zone), and the Islands of the Western coast (The Egadi: Favignana, Marettimo, Levanzo). Marsala can be Oro and Ambra( mainly Grillo and Catarratto white gapes), Rubino (Pignatello, Nero d'Avola, Nerello Mascalese).

Marsala can also be secco (dry), semisecco (semi-dry) and dolce (sweet). Then there is also an aging classification:

• Fine (FEE nae) – 1 year
  
• Superiore – at least 2 years
  
• Superiore Riserva – at least 4 years
  
• Vergine (VER gee nae), Soleras, or Vergine
  
• Soleras – at least 5 years – only secco
  
• Vergine Soleras Stravecchio – Aged at least 10 years – only secco.

The main producers are Pellegrino, Rallo and Florio. De Bartoli, instead, is a smaller producer and is famous for its Vergine and Soleras Marsalas.


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