Marsala DOC

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Marsala DOC, in its various styles, is a fortified wine produced in the whole territory of the province of Trapani, in Sicily.

It is based on different grape varieties that influence its final color: Grillo, Catarratto, Ansonica and Damaschino are used for the production of “oro” (golden) and “ambra” (amber) Marsala; while Perricone, Calabrese (also known as Nero d'Avola) and Nerello Mascalese are used for the “rubino” (ruby) color version.

Based on the production process, we can distinguish two large categories, the so-called “conciati” Marsala and the “Vergine” (Virgin) Marsala. The first, where all the grapes can be used, are prepared with the addition of must, cooked must or mistella (unfermented grape must and alcohol). The Vergine (or Solera) type of Marsala can instead be obtained only from white grapes, whose must is added exclusively with alcohol or brandy; in this case the maturation period is much longer, at least 5 years for the basic version, 10 years for the Riserva version (also called Stravecchio).

Protocol

  • registration: 1969 DOC
  • wine category: liquoroso
  • wine color: oro (golden), ambra (amber), rubino (ruby)
  • residual sugar: secco (dry), semisecco (semidry), dolce (sweet)

Grapes varieties

  • Ansonica 0-100% 
  • Catarratto 0-100% 
  • Damaschino 0-100% 
  • Grillo 0-100% 
  • Calabrese (Nero d'Avola) 0-100% 
  • Nerello Mascalese 0-100% 
  • Perricone 0-100% 

Minimum alcohol

  • Marsala Fine: 17,5%
  • Marsala Superiore: 18,0%
  • Marsala Superiore Riserva: 18,0%
  • Marsala Vergine/Soleras: 18,0%
  • Marsala Vergine/Soleras Riserva/Stravecchio: 18,0%

Aging

  • Marsala Fine: 1 year
  • Marsala Superiore: 2 years
  • Marsala Superiore Riserva: 4 years
  • Marsala Vergine/Soleras: 5 years
  • Marsala Vergine/Soleras Riserva/Stravecchio: 10 years

Sweetness

  • Marsala Secco (Dry Marsala): 0-40 g/l of sugar
  • Marsala Semisecco (Semidry Marsala): 40-100 g/l of sugar
  • Marsala Dolce (Sweet Marsala): > 100 g/l of sugar
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