Marsala

Styles

Principal grape varieties

Terroir

• Nearly flat terrain: ranging from 50 m above sea level on the coast to a maximum of 300 m above sea level in the low inland hills.
• Arid, nutrient-poor soils: siliceous/calcareous clays (sometimes with red soils) or sands, 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 bush vine (alberello).

• 1773: English merchant John Woodhouse lands at Marsala and begins production of the fortified wine that bears its name. (via Wikipedia · CC BY-SA 4.0)
• The 'in perpetuum' method: continuous topping-up of casks with new wine, a local practice that predates the arrival of Woodhouse.

• Intense body, substantial alcohol, great ageing potential, and brightness: four key organoleptic hallmarks of Marsala DOC.
• Bush-vine (alberello) training promotes the concentration of sugars and polyphenols, providing the foundation for wines with high dry extract.

• Arid siliceous/calcareous soils with red soils 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