Marsala

Named after the city where most of the cellars are located, Marsala is perhaps the most famous Sicilian wine. It is produced in the province of Trapani from the Catarrato, Pignatello, Nerello, Calabrese and Grillo grapes. It comes in three different types, according to alcohol and sugar content. Ageing of Marsala in wooden casks also determines the variety and so does the addition of cooked must before fermentation, which is allowed by the law. The Marsala Fino must have a minimum alcohol content of 17% and has to age for 1 year. Marsala Superiore has a minimum 18% alcohol content with the type Ambra including 1% cooked must added, while for the Oro and Rubino type with a minimum age of 2 years no addition is allowed. Marsala Vergine with a content of 18% alcohol with an ageing of 4 years and no addition is one of the finest marsalas, only topped by the M. Vergine Stravecchio or Riserva with an age of 5 years. The degree of sweetness varies also because of the permission of adding must or alcohol to make them fortified. This wine is widely used in cooking and for the preparation of the famous Zabaglione. Scaloppine al Marsala is another classic of Italian cooking.