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Marsala is produced only on the Italian island of Sicily around the city of Marsala. Fortified Marsala wine was, and is, made using a process called in perpetuum , which is similar to the solera system used to produce Sherry in Jerez, Spain.

Marsala is produced using the Grillo, Inzolia, and Catarratto white grape varietals, among others and was traditionally served as an aperitif between the first and second courses of a meal. Now it is served chilled with Parmesan (stravecchio), Gorgonzola, Roquefort, and other spicy cheeses, with fruits or pastries, or at room temperature as a dessert wine. It is also widely used to make the Italian desert Tiramisu.