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Marsala is made with the grape varieties Grillo, Catarratto, and Damaschino. Traditional techniques for production of Marsala are very different from modern methods. Marsala can be fortified by adding alcohol, by concentration by heating (mosto cotto), or by adding pure alcohol to a must from overripe grapes. Modern Marsala comes in many varieties that are designated by the DOC.Origin:
Marsala is a town in Western Sicily where fortified wine is produced. Marsala as a fortified wine style was developed in the late 1700's.
4767 - Dry / Fortified (formerly Port Wine™)
4783 - Sweet White (formerly Rudesheimer™)