Marsala
Styles
Principal grape varieties
Erbaluce B. (Erbaluce Bianca)Grillo B. (Grillo)Catarratto Bianco Comune B. (Catarratto Bianco Comune)Ansonica B. (Ansonica)Damaschino B. (Planta Fina)Perricone N. (Perricone)CalabreseNerello 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