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Marsala
Marsala
Sicilian Wine
Marsala is a popular Sicilian fortified wine.

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VL, Madeira

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Countries & Varietals

Pellegrino

Marsala

Pelegrino Madeira
In 1773, English trader John Woodhouse stopped in Marsala and was charmed by the local wine. Thus began the production of the fortified wine, Marsala. Cantine Pellegrino was established in 1880 by Paolo Pellegrino in Marsala on the island of Sicily. The company, still family-owned, is the largest in the region today, with nearly 1,000 acres of vineyards. The grapes used for all the Pellegrino wines are indigenous (or brought by the earliest settlers) and are rarely seen in other regions. The low rainfall, hot temperatures, and dry winds mean that few chemical treatments are needed. Woodhouse, an Englishman has been credited as the creator of Marsala. Lord Nelson carried Pellegrino Marsala on HMS victory. In Italy, Dry Marsala is enjoyed as the aperitivo and Sweet Marsala after dessert.
 

Pellegrino Sweet Marsala Pellegrino Sweet Marsala
Pellegrino Sweet Marsala Superiore is a high quality medium sweet Marsala made from grapes grown in the western part of Sicily. This sweet fortified wine that has lovely, tangy raisiny and citrus zest flavors. Amber in color with toffee, nutty aromas. On the palate this wine is rich in texture and has sweet dry fruit flavors. It is best enjoyed slightly chilled with tarts, flans, creamy pastries and shortcake biscuits. Drink after a meal.
Price:  $12.35 Buy It, Now! | More Info!

Pellegrino Dry MarsalaPellegrino Dry Marsala 
Pellegrino Marsala Superiore Dry is a Sicilian fortified dessert wine aged in oak casks for extra flavor. Rich, smooth and nutty with tones of toffee and dried fruit in the background. On the palate this wine is rich and smooth with intense dry fruit flavors. Serve slightly chilled at 8-10C as an Aperitif, with tarts, flans, pastries, shortcake biscuits and other savory desserts or well chilled as an accompaniment to parmesan, prosciutto or pizza.
Price:  $12.35 Buy It, Now! | More Info!

"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. In the mid 1700s, when the popularity of fortified wines from Oporto and Jerez grew immensely, British wine merchants explored possibilities of producing a similar product in other regions. The heady wines of dry, windswept Sicily fit the bill perfectly.

 
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