The fortune of Marsala wine began thanks to the English, who had already produced and sold Port, Madeira and Cherry in 1773, stopped in Marsala and tasted the local wine. By using the same techniques to produce other sweet wines the English launched this new product on the market. This was the beginning of Marsala's adventure in the world. In 1880 Paolo Pellegrino notary, and grape grower founded the company.
This is a deep amber-coloured dessert Marsala, not unlike a sweet Pedro Ximenex in flavour profile. It's raisiny on the nose with a hint of cinnamon, lots of Christmas fruitcake flavours and a long, very moreish finish. Try it with a blue cheese or a ripe triple cream.
This Marsala Vergine produced by the Soleras method is aged in small oak barrels for five years. Intense spicy aroma with hints of dried fruit make it unique and unmistakeable. Perfect with herb-flavoured and well-seasoned cheeses.
Picking at the end of August and the successive drying of the grapes give this sweet wine its characteristic golden colour with amber reflections. In its intense persistent aroma you can recognise hints of apricot honey and dried figs. Best with fruit flans and hard cheeses.