Deep within the heart of Sicily's sunbelt lies the Marsala region - a place of
warm, mineral-rich soil, sea-kissed breezes and an abundance of golden sunshine.
Marsala is an Italian town located in the Province of Trapani in the westernmost part of Sicily. The Florio family is a prominent entrepreneurial Italian family who started many lucrative activities in Sicily involving above the exportation of Marsala wine in the nineteenth century. Florio Marsalas have been produced in this land for nearly two centuries.
Florio Sweet Marsala
Used in the finest cuisines and at the world's finest tables, Florio Marsalas have received the 'Chefs in America National Gold Medal' for superior quality for five consecutive years.
Marsala’s township and the coastal strip of the Province of Trapani. Typical red
Sicilian earth, particularly dry and sunny. Amber to light brown, with hints of raisins and vanilla; dry, full, harmonic and fervent. Sweet, full, warm and harmonic with an elegant dried fruit finish. The Marsala of choice for fish, poultry and meat preparation. An elegant aperitif to serve with cheese.
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Pellegrino Dry Marsala
Amber to light brown. Hints of raisins and vanilla. Dry, full, harmonic and fervent. The Marsala of choice for fish, poultry and meat preparation. An elegant wine, to serve as an aperitif with cheese.
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"Marsala" production didn't begin until 1773, but grapes have been grown and wines have been made in this little corner of Sicily for thousands of years. There are also
marsala types based on cask-aging: 1 year (Fine), 2 year (Superiore), 3 year (Superiore Riserve), 5 year (Vergine), and 10 year (Stravecchio).