About this wine
Vineyard and terroir
The fruit is grown in vineyards around Marsala, in the province of Trapani on Sicily’s west coast, bordered by the Tyrrhenian Sea. The area has a dry climate, with very hot, windy summers, and dry sandy-clay soils.
Vinification
The grapes are harvested at optimal ripeness and carefully sorted. Fermentation takes place at a controlled temperature of 20–22 °C. The resulting base wine is blended with mistelle made from fresh grape must and wine spirit produced from the same grape varieties.
Ageing
The wine matures in oak barrels for at least two years, followed by four months in bottle.
Label / history
The Marsala style is generally credited to the English wine merchant John Woodhouse, a specialist in port, sherry and Madeira who arrived in Marsala in 1770.
