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Classification: DOC (1969) Modified (1984)
Area: Hailing from Italy’s sunny southern region, Marsala is an ancient city on the coast of Sicily.
Color: Deep, Strong Amber
Description: Marsala can be classified as being both white and red depending on how it is made. The Oro and Ambra wine varieties of Marsala have a gold amber color. Marsala is a higher alcohol fortified wine (usually around 17-20%) in both the sweet or dry variations. Made with Grillo, Catarratto and Inzolia grapes.
Taste: Sweet and persistent, with strong hints of dry apricot and pleasant honeyed notes.
Aroma: Intense and persistent, with strong notes of quince and pleasant hints of dry fig and vanilla.
Aging: Aged in oak barrels for a minimum of 12 months.
Food: Pastries and desserts, cheese cake and any type of cheese or confectioner’s cream.
Unconventional: round slice of Caciocavallo cheese with candied orange peel and caramelized sesame seeds on Crostini bread.
Temperature: Serve at 45˚ – 53˚ Fahrenheit, 8˚ – 12˚ Celsius.