About this wine
Vineyard and terroir
The grapes come from Pellegrino’s vineyards in Marsala, in the province of Trapani, on Sicily’s western coast beside the Tyrrhenian Sea. The climate is dry, with very hot, windy summers, and the soils are dry and sandy-clay.
Vinification
The grapes are harvested in September at optimal ripeness. The high-sugar fruit is pressed to enrich the must with aromatic compounds from the skins. Fermentation takes place at a controlled 20–22 °C. The base wine is then fortified with mistelle, a mixture of grape spirit and must. After stabilization and filtration, the wine is bottled.
Ageing
The wine spends at least two years in oak barrels.
Tasting profile
Sweetness is balanced by freshness.
Label / history
The Marsala style is generally believed to have been created by the English wine merchant John Woodhouse, a specialist in port, sherry and Madeira who arrived in Marsala in 1770. It soon established a strong reputation in the British market and was sold there in large quantities. The wine received a bronze medal at the International Wine & Spirit Competition and a silver medal at the International Wine Challenge.
