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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: Light 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: Moderately dry with delicate notes of apricot.
Aroma: Balanced with hints of apricot, dry fig and pleasant vanilla notes.
Aging: Aged in oak barrels for a minimum of 12 months.
Food: Pastries and marzipan.
Unconventional: stewed wild pigeon breast with marsala wine wrapped in Nebrodi black pig lardo (cured stips of fatback).
Temperature: Serve at 45° – 53° Fahrenheit, 8° – 12° Celsius.