The Sicily of winemaking has built its fame and notoriety thanks to a name: Marsala. Despite in the years industrial production made its quality decrease, in recent times companies have committed to bring this wine-symbol to its original value. The other dessert wines produced in the region are the small islands's raisin wines (Passito di Pantelleria and Malvasia di Salina, for example), Moscato di Noto and Moscato di Siracusa.
Description of the wine: When the Marsala wine began its decline, the Sicilian wine growers decided to vinify separately the Grillo, Damaschino, Inzolia and Cataratto (the grape varieties that contribute to the production of Marsala). Grillo...
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...
Description of the wine: The name "raisin" derives from the peculiar wine-making technique that consists in leaving the grapes to dry. This is to make sure that in the wine sugars and flavours are present and concentrated: raisin wines are...
