📍 Marsala (Western Sicily)

Marsala is a town and wine zone in western Sicily, in the province of Trapani. It is where fortified Marsala was born, a wine traditionally linked to the English merchant John Woodhouse, who began exporting it in the late 18th century. The zone belongs to Sicily, the largest island of the Mediterranean.

Marsala is made from the white grapes Grillo, Catarratto and Inzolia (Ansonica), and red versions from red grapes such as Perricone and Nerello Mascalese. Grape spirit is added to the fermented wine, so it is stronger than ordinary wine, and it is aged in barrels. It comes dry, semi-sweet and sweet. By ageing, the categories are Fine, Superiore, Superiore Riserva and Vergine.

Besides Marsala, western Sicily makes dry wines: whites from Catarratto, Grillo and Inzolia and reds from Nero d'Avola. Known names include Camarro, Delia Nivolelli and Erice.

The Trapani coast is also known for salt from evaporation ponds; the influence of the sea can be felt in the wine too. Today Marsala is valued not only as a dessert wine but also as a base for cooking sauces, for example for veal. Dry Marsala is best served chilled and sweet Marsala at room temperature in small glasses.