Marsala Superiore Riserva means it is aged a minimum of four years. The ambra references its amber colour. Semisecco means there is between 41-100 grams per litre of sugar.
Dry, rancio, mature cheese, grassy, cured citrus peel, smokey, pepper, tamarind. There is a hint of sweetness to this wine but it tastes dry. It is listed as semisecco but would have to be on the lower spectrum for sugar. Great with some panettone, as a starter to a meal or with a gruyere or parmesan cheese. Or even a gorgonzola or roquefort, with nuts or just because. This wine won’t get better with aging. It won’t fall over if you leave it opened for 6 to 12 months either.
In 1880 Paolo Pellegrino, notary with a strong passion for grape growing, founded the company; Cantine Pellegrino, in few years, succeeded in transforming the family company into one of the most important wineries in Marsala. To this day they have kept that position.
In a constant tussle with Puglia to win the title of largest volume produced each year, the wines of Sicily are as varied as its history. Delicate whites, full bodied reds and of course Marsala show the variation in climate and abilities of the various regions within the Island. The fame of Marsala wine is due mainly to the British, who had already traded in Port, Madeira and Sherry products. In 1773 they docked in Marsala where they tasted this “nectar”. They were completely mesmerised. By using similar production techniques to the other sweet wines, a new product appeared on the market. This was the beginning of Marsala’s global adventure.
A fortified wine from the west coast of Sicily. It got its DOC status in 1969. It can range from extremely dry to intensely sweet and be made from the native grapes such as Grillo, Catarratto, Inzolia. A unique production which involves adding fortified then cooked must “Minstella” before aging in barrels in a system similar to Sherry’s solera.
Means ‘cricket’ in Italian and a natural offspring of Catarrato and Zibibbo. . It is a variety that is mostly used for the production of Marsala but is capable of being made into a dry white table wine too. Its ability to withstand high temperatures makes it a natural choice to grown in Sicily and Puglia. Its high glycerin content makes for great texture and the ability to be picked early for a delicate style or late for an opulent expression means it is quite versatile as a grape.
The second most widely planted white grape of Italy. It is responsible for the production of the fortified Marsala or is often blended with Carricante and Minella this grape makes a full bodied, citrusy and textural white. Quality can be lousy to outstanding.