Description of the wine and production techniques: Marsala is a liqueur wine obtained by adding, at the end of the fermentation, wine brandy and/or ethyl alcohol, in order to raise its alcohol content. Organoleptic characteristics: Marsala Vergine has a color ranging from amber yellow to strong golden. It has a straight and persistent scent, very intense. The flavour is sweet, warm and intense, balanced and structurally important. Historical-cultural information and curiosities: The origin of this wine has an almost legendary history, since it was given by the encounter between England and the extreme western point of Sicily, hot, barren and windblown by African winds. The Liverpool merchant John Woodhouse, in 1773, was sailing along the coast of Sicily direct to Mazara del Vallo, to pursuit the soda ashes required for the manufacture of glass. However, the 'Elisabeth', the ship in which he was sailing, was forced to a makeshift docking in Marsala because of a dangerous storm. Once on the ground and safely, the merchant went to an inn to refresh. There Woodhouse tasted the best local wine, the one that the peasants called Perpetuum, . He found similarities with the wines he had drunk in Spain and Portugal that were so much appreciated in his homeland. So he was struck by an idea: he bought 50 pipefuls of Perpetuum and sent them to his uncle in Liverpool, recommending him to make the wine to be tasted within the citizens' living rooms without explaining its origin. In addition, to ensure the tightness of the wine during the trip, the merchant reinforced it with brandy. The new product became so popular in the city of Liverpool that the Woodhouse family made a huge fortune. They began to buy wine in large quantities by the poor peasants of Marsala (which had great benefits, too), created a fleet for the transport of barrels and built the port of Marsala, changing forever the fate of the small town. The Perpetuum wine was called Marsala and Admiral Nelson called it "worthy of any gentleman's table." After the Woodhouse family, others merchants traveled to the area to enjoy the fortune of this wine. Among them, Benjamin Ingham is worth to mention. From 1812 he worked to improve and modernize the techniques of production and export of Marsala also outside Europe. In 1832, also the first Italian producer, Vincenzo Florio, began to have an impact. Serving suggestions: Excellent with desserts (both creamy and dry) and fruit, but can be drunk very well alone, too. Production techniques: According to the most recent disciplinary working status and without taking account of all the old classifications, currently there are two types of Marsala: Marsala Vergine and Marsala Conciato. The Marsala Vergine (of which the Reserve version is also admitted) is obtained only by white grapes, and after the fermentation, only ethanol and/or wine brandy can be added. Furthermore, for the aging, only the soleras method is admitted - oak barrels are placed in superimposed rows, only the higher barrels are filled. A year after, a part of the liquid is decanted into the barrels that are located on the lower level and the upper ones are filled with new wine, and so it continues year by year. To obtain the Marsala Conciato, at the end of fermentation ethanol, cooked must or 'mistella' (a mix of late grape must and concentrated must) is added, and then the aging starts: Marsala will be called 'Fine' with a year in barrel, 'Superiore' with two years in barrel and 'Superiore Riserva' with four years in barrel. Each of these names will then be supplemented by other captions depending on the color (Gold, Amber and Ruby) and on the level of sugar (Dry, Semi-dried and Sweet). Grape varieties allowed for its production: The admitted grape varieties for the Marsala wine are: Grillo, Catarratto, Inzolia and Damaschino (for Gold or Amber Marsala) Pignatello, Nero d'Avola and Nerello Mascalese (for Ruby Marsala).
