Marsala
Styles
Principal grape varieties
Erbaluce B. (Erbaluce Bianca)Grillo B. (Grillo)Catarratto Bianco Comune B. - Catarratto (Catarratto Bianco Comune)Ansonica B. - Inzolia (Ansonica)Damaschino B. (Planta Fina)Perricone N. (Perricone)Nero-D’Avola (Calabrese)Nerello Mascalese N. (Nerello Mascalese)
Terroir
Natural factors
- Nearly flat terrain: from 50 m a.s.l. on the coast to a maximum of 300 m a.s.l. in the low inland hills.
- Arid, poor soils: argille of siliceous/calcareous origin (sometimes with red earths) or sandy, often with shallow water tables.
- Mediterranean island climate: rainy winters, hot and dry summers, frequently torrid due to warm African winds.
- Vineyards facing the sea, exposed to intense sunlight; the traditional training system is the alberello.
Human factors
- 1773: the English merchant John Woodhouse lands at Marsala and initiates production of the eponymous fortified wine. (via Wikipedia · CC BY-SA 4.0)
- The 'in perpetuum' method: continuous topping-up of casks with new wine, a local practice predating the arrival of Woodhouse.
Product characteristics
- Intense body, substantial alcohol, great longevity, and brightness: four key organoleptic hallmarks of Marsala DOC.
- The alberello training system promotes concentration of sugars and polyphenols, providing the foundation for wines with high extract.
Terroir / wine link
- Arid siliceous/calcareous soils with red earths and a torrid Mediterranean climate driven by African winds concentrate sugars and polyphenols, underpinning the body and longevity of Marsala.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- eAmbrosia register (EU) — File number PDO-IT-A0785
- Official trade body site — Consorzio Volontario per la Tutela del Vino Marsala