The Damaschino grape has ancient and uncertain origins, even if the name could refer to the city of Damascus, and we could assume a Syrian origin. Supposedly, it came to Sicily, and in particular in the area of Trapani, during the Arab domination.
This vine is mentioned for the first time in 1868 by Mendola, a famous ampelographer from Agrigento.
The Damaschino grape was used in the reconstruction of vineyards in Marsala affected by phylloxera, and its wine was particularly sought as an ideal pairing with seafood.
But the Damaschino was gradually replaced with the Catarratto, more resistant to mildew and rot. We still find it among the varieties suitable for the production of Marsala DOC.
The berry is white, medium or medium-large, spheroid with waxy, not very consistent, greenish yellow skin with brown spots where most exposed to the sun. The bunch is large or very large, pyramidal or conical-pyramidal, winged, usually compact with a large, orbicular, sometimes kidney-shaped or wedge-shaped leaf with 5, 7, 9 or 11 lobes.
The Damaschino vine has high vigor and abundant production.
Its wine is of straw-yellow color. The scent is very intense, with fruity notes. The flavor is of little body and easy to drink.