MARSALA
Golden Richness With Sicilian Soul
Marsala is a fortified wine from western Sicily, known for its warm, nutty character and versatility across dry and sweet styles. Often misunderstood as just a cooking wine, quality Marsala offers complex flavors of dried fruit, toasted nuts, caramel, and spice—balanced by refreshing acidity. Traditional methods and aging bring depth and longevity, making fine Marsala a hidden gem for sipping, pairing, and culinary creativity.
Key Characteristics
Marsala is medium to full-bodied, with flavors shaped by grape variety, fortification, and time in barrel. It offers a broad spectrum—from dry and savory to lusciously sweet—with hallmark notes of fig, raisin, vanilla, and almond.
Style
Fortified, oxidative, white or red (dry to sweet)
Body
Medium to full
Acidity
Medium to high
Primary Grapes
Grillo, Catarratto, Inzolia (white)
Nero d’Avola, Perricone, Nerello Mascalese (red, for Rubino style)
Typical Flavors
Dried apricot, fig, caramel, toasted almond, spice, orange peel, vanilla, coffee
Origin & History
Marsala was created in the late 18th century when British merchant John Woodhouse fortified Sicilian wine for durability during sea travel—much like Port and Madeira. It became wildly popular in England and gained DOC status in 1969. While mass-market versions have long dominated supermarket shelves, artisan Marsala producers are reviving traditional styles with extended barrel aging and careful blending.
How It’s Made
Marsala is made by partially fermenting grape must, then adding neutral grape spirit to fortify the wine. Aging takes place in wood casks using the solera system or static aging. Styles vary based on sweetness level and time spent in barrel.
Fine
Minimum 1 year aging
Superiore
Minimum 2 years
Superiore Riserva
Minimum 4 years
Vergine / Soleras
At least 5 years; dry and complex
Vergine Stravecchio
Aged 10+ years; concentrated, layered, often bone-dry
Notable Styles
Oro
(Gold)
Amber-hued, made from white grapes
Ambra
(Amber)
Deep, nutty, and oxidized with added cooked must
Rubino
(Ruby)
Made from red grapes; fruitier and less common
Sweetness Levels
Secco
(Dry)
Up to 40 g/L sugar
Semisecco
(Semi-Dry)
41–100 g/L
Dolce
(Sweet)
Over 100 g/L
Food Pairings
Marsala's range means it can move from aperitif to dessert—or be used in savory dishes with great effect.
Dry Styles
Secco, Vergine
Aged cheeses, nuts, pâté, mushroom risotto, veal Marsala
Sweet Styles
Dolce, Superiore Dolce
Tiramisu, cannoli, almond cake, roasted figs
Cheeses
Gorgonzola, aged Pecorino, Parmigiano-Reggiano
Vegetarian
Caramelized onions, butternut squash, roasted root vegetables
How to Serve It
Glassware
Small tulip or white wine glass to highlight aromatics
Temperature
Dry: 55–60°F (13–16°C)
Sweet: 50–55°F (10–13°C)
Storage
Store upright; once opened, keep sealed in a cool place—good for several weeks to months depending on style
Fun Fact
Marsala was so beloved by Admiral Nelson’s fleet that it became known as “Victory Wine”—a staple on British naval voyages.
Custom Curations
A Personalized Selection
An Exclusive Choice