Marsala Superiore Dry DOC (NV)

Pellegrino


This blend of Catarratto, Grillo, Damaschino and Inzolia is made with strictly selected grapes vinified before fermentation is stopped with the addition of eau de vie so sugar levels remain below 40g/L. This “Mistella” is then blended with the best DOC wine and aged at least 2 years in French oak casks. The final wine is fortified to 18% alcohol. With toffee and nutty aromas, this wine has rich dry fruit palate flavors. Passito di Pantelleria Muscat of Alessandria, or Zibibbo, grapes are harvested at the end of August and dried naturally before vinification. The 2007 won awards from IWC and was “Best Fortified Italian Wine” in Decanter. The wine shows complex, elegant dried fruit and apricot aromas with beautiful balance.

Additional Information

Amber in color with toffee, nutty aromas. On the palate this wine is rich and smooth with intense dry fruit flavors. Can be enjoyed at room temperature as an aperitif or well chilled as an accompaniment to parmesan, prosciutto or pizza.

Technical Details

  • Appellation: Sicily
  • Sizes Available: 750ml, 375ml
  • Pack Size: 6/750ml, 12/375ml
  • Varietals: Catarratto, Grillo, Damaschino and Inzolia

Recent Press

  • Score: 90 Points

    Wine Spectator Author: Alison Napjus
    Date: Monday, March 21, 2016
    Iodine, dried fig and roasted almond notes leap from the glass in this finely balanced and creamy Marsala, in a dry style. Hints of singed orange peel and ground clove linger on the finish. Drink now through 2021.
  • Santé Author: Other
    Date: Monday, October 27, 2008
    “Pale amber in color with a toasted hazelnut and lemon nose; dry and round, with a piquant, slightly bitter finish. Chicken soup or nut and dried fruit platter.”
  • Cucina Italiana Author: Doreen Rivituso
    Date: Monday, January 26, 2004
    "Most Marsala is dry, golden amber in color, strong and nutty, with smooth and balanced flavors. It is an intriguing and delicious combination with desserts such as chocolate torte and sweet marzipan. Marsalas labeled Vergine or Soleras are the ultimate in quality and have been aged anywhere from five to 10 years in wood. Try the Marsalas of top winemakers Florio, Pellegrino and DeBartoli." -- Doreen Rivituso
    Grade: 'Sicilian Wine Forever'
  • Cooking Light Author: Other
    Date: Thursday, May 1, 2003
    How to find wines that work great in recipes and in your glass. By Karen MacNeil Marsala's light caramel-like fruitiness is an integral part of Mediterranean sautes, many of which bear the wine's name in their titles. Pellegrino Dry Marsala Superiore is a great choice.
    Grade: COOKING WITH WINE

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