Marsala

Marsala is not a grape but is a renowned Italian fortified wine appellation hailing from the coastal town of Marsala in Sicily. Recognized as one of the first wines in Italy to receive Denominazione di Origine Controllata (DOC) status, and the first in Sicily, Marsala holds a prestigious place in Italian wine heritage. While often mistakenly associated with cheap cooking wine, authentic Marsala is a sophisticated and diverse category of wines, crafted using different grape varieties, aging processes, winemaking techniques, and levels of residual sugar.

The first differentiation is between Marsala wines obtained from white grape varieties, chiefly Grillo, Catarratto and Inzolia, called Marsala Oro and Ambra (gold and amber, reflecting its colour), and Marsala wines made with red grape varieties, mainly Nero d’Avola, Nerello Mascalese and Pignatello, called Marsala Rubino (ruby).

Marsala wines are then differentiated based on the ageing, and the different labels are:

• Marsala Fine: aged for one year of which 8 months in barrels. Minimum alchool content 17° and available as Oro, Ambra and Rubino.
• Marsala Superiore: aged for 2 years in barrels and with a minimum alcohol content of 18°
• Marsala Superiore Riserva: aged for 4 years in barrels and with a minimum alcohol content of 18°
• Marsala Vergine, “Soleras”: aged for 5 years in barrels and with a minimum alcohol content of 18°
• Marsala Vergine, “Soleras” stravecchio o Riserva: this is the best and rarest Marsala, and it is aged for 10 years.

Lastly Marsala are classified are classified by sweetness based on residual sugar content, and divided into dry, semi dry and sweet.

If you would like to know more about the Marsala, read about Andrea’s post on his visit to the wonderful city home of the fortified wine.