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Marsala wine

Marsala wine

The controlled designation of origin " Marsala ", " Marsala wine " and "Marsala wine", which must be integrated according to the characteristics of the product by the qualifications of the law "Fine", "Superiore", "Superiore Riserva", "Vergine" o "Soleras", "Vergine Riserva" or " Soleras Riserva ", or "Vergine Stravecchio" or " Soleras Stravecchio ", is reserved for fortified wines, gold, amber and ruby in color, which meet the conditions and requirements established in the law November 28, 1984, n. 851, as well as those envisaged by this production specification.
The use of the aforementioned denomination is permitted only with the qualifications indicating the minimum aging period, color and sugar content, each expressed in Italian or English.
The production area of the grapes for the preparation of Marsala wine includes the entire territory of the province of Trapani, excluding the municipalities of Pantelleria, Favignana and Alcamo.
The wines for the production of Marsala must come from the grapes of the vines having, within the company, the following varietal composition:
a) for Marsala gold and amber: "Grillo" and / or "Catarratto" (all varieties and all clones), and / or "Ansonica" (locally called "Inzolia"), and / or "Damaschino" vines;
b) For Marsala ruby: “Perricone” (locally called “Pignatello”) and / or “Calabrese” (locally called “Nero d'Avola”) and / or “Nerello mascalese” vines. Up to 30% of the grapes used in total can be used, white berried grapes from the vineyards referred to in point a) above.

Classification of Marsala wines

Marsala wines must correspond to the following characteristics defined by the production disciplinary:

Marsala Fine

  • minimum total alcoholic strength by volume: 17.50% vol;
  • minimum non-reducing extract: 17.0 g / l;
  • minimum total acidity: 3.5 g / l;
  • volatile acidity: not exceeding 15 meq / l;
  • minimum aging of one year.

Marsala Superiore

  • minimum total alcoholic strength by volume: 18.00% vol;
  • minimum non-reducing extract: 17.0 g / l;
  • minimum total acidity: 3.5 g / l;
  • volatile acidity: not exceeding 17 meq / l;
  • minimum aging two years.

Marsala Superiore Riserva

  • all the characteristics of Marsala Superiore but with:
  • minimum aging of four years;
  • volatile acidity: not exceeding 30 meq / l;

Marsala Vergine or Soleras

  • minimum total alcoholic strength by volume: 18.00% vol;
  • content of natural sugars lower than 4.0%;
  • minimum non-reducing extract: 21.0 g / l;
  • minimum total acidity: 3.5 g / l;
  • volatile acidity: not exceeding 30 meq / l;
  • minimum aging five years.

Marsala Vergine Stravecchio or Riserva

  • the same characteristics of Marsala Vergine but with: minimum aging of ten years.
  • The Marsala called “gold” have a more or less intense golden color;
  • the Marsala called “amber” have a more or less intense amber yellow color;
  • the Marsala wines called “ruby” have a ruby red color which, with aging, acquires amber reflections.
  • The Marsalas, according to the sugar content, are classified into:
  • dry: with reducing sugars below 40 g / l;
  • semi-dry: with reducing sugars higher than 40 g / l, but lower than 100 g / l;
  • sweet: with reducing sugars above 100 g / l.

Aging

Aging must take place in wooden containers, preferably oak or cherry, except for the first four months of aging of Marsala Fine which can be done in containers of other materials.
Marsala Fine after the first four months of aging can be destined for transformation into other drinks or products. Marsala Vergine in the course of aging can be marketed as Marsala Superiore or Marsala Fine, as long as they have completed the aging period envisaged for these categories and have the characteristics thereof.
Likewise, the Marsala Superiori in the course of aging can be marketed as Marsala Fini, provided that they have completed the aging period envisaged for this category and have the necessary
features.