- Fine Marsala (Dry)
- Grillo, Inzolia, Catarratto
- Italy > Sicily
- White, Dry, Full-Bodied, Earthy, Rich
- For sweets, savories or digestif, Marsala is always the right flavor.
- Indispensable in tiramisu or zabaglione,
- eponymous with veal
- and ideal after dinner with almonds and aged pecorino.
Nose: Medium-High Intensity, aged, apricot, baked fruit, fig
Mouth: Medium-Full Bodied, off-dry, medium-high acidity, intense, long finish, raisin, dried fruit, toffee
- In 1770, John Woodhouse's British merchant ship was forced to take shelter in the port of Marsala. Sampling the local wine, he noticed its similarity to the Ports and Sherries that the English favored. Ever the opportunist, he brought the fortified wine back home and a company was born. In 1833, Vincenzo Florio began his own production, eventually buying out Woodhouse.
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