West Sicily Wine Bloggers Tour

Discover Marsala and Menfi wine regions

Daniele Oliva Marsala, September 4 th 2013

Presentation of the aims and activities of the Regional Institute of Wines and Oils of Sicily Presentation of the Sicilian oenological territories of Marsala and Menfi and of their most important grape varieties

Presentation of the aims and activities of the Regional Institute of Wines and Oils of Sicily Presentation of the Sicilian oenological territories of Marsala and Menfi and of their most important grape varieties

The Regional Institute was established in 1950 as a public service for the Sicilian wine production, responsible for the protection, development and promotion of Sicilian wines.

IRVOS photo archive

Hall of wine presses in the farm of the Prince of Paternò (Pachino, Syracuse); estimated time 1930's

IRVOS photo archive Train station of Noto (Syracuse), estimated time 1930's: wine intended for export markets of Northern Italy and France for blending.

The Regional Institute was established in 1950 as a public service for the Sicilian wine production, responsible for the protection, development and promotion of Sicilian wines.

The Regional Institute was established in 1950 as a public service for the Sicilian wine production, responsible for the protection, development and promotion of Sicilian wines.

The Regional Institute was established in 1950 as a public service for the Sicilian wine production, responsible for the protection, development and promotion of Sicilian wine production. institutional tasks
Participation in trade fairs, wine tastings, promotional campaigns to publicize the quality of "Wines of Sicily" and to spread a positive image; support the competitiveness of wineries in Sicily on domestic and international markets, supporting them through appropriate promotional activities
Collection, processing and dissemination of data in the wine sector; enochemical analysis performed by the Laboratories for the certification of enological parameters; inspection and certification of wine production in Sicily with a designation of origin. Training and retraining of workers in the field; training and scholarships for students or recent graduates for specialization in Oenology, Viticulture, Biology or Biotechnology. Applied research: by the experimental vineyards and winery and the microbiological and molecular laboratories, new winemaking protocols can be transferred to commercial wineries;

institutional tasks

Participation in trade fairs, wine tastings, promotional campaigns to publicize the quality of "Wines of Sicily" and to spread a positive image; support the competitiveness of wineries in Sicily on domestic and international markets, supporting them through appropriate promotional activities

institutional tasks

Participation in trade fairs, wine tastings, promotional campaigns to publicize the quality of "Wines of Sicily" and to spread a positive image; support the competitiveness of wineries in Sicily on domestic and international markets, supporting them through appropriate promotional activities

institutional tasks

Participation in trade fairs, wine tastings, promotional campaigns to publicize the quality of "Wines of Sicily" and to spread a positive image; support the competitiveness of wineries in Sicily on domestic and international markets, supporting them through appropriate promotional activities

institutional tasks

Participation in trade fairs, wine tastings, promotional campaigns to publicize the quality of "Wines of Sicily" and to spread a positive image; support the competitiveness of wineries in Sicily on domestic and international markets, supporting them through appropriate promotional activities

institutional tasks

Participation in trade fairs, wine tastings, promotional campaigns to publicize the quality of "Wines of Sicily" and to spread a positive image; support the competitiveness of wineries in Sicily on domestic and international markets, supporting them through appropriate promotional activities

institutional tasks

Participation in trade fairs, wine tastings, promotional campaigns to publicize the quality of "Wines of Sicily" and to spread a positive image; support the competitiveness of wineries in Sicily on domestic and international markets, supporting them through appropriate promotional activities

institutional tasks

Participation in trade fairs, wine tastings, promotional campaigns to publicize the quality of "Wines of Sicily" and to spread a positive image; support the competitiveness of wineries in Sicily on domestic and international markets, supporting them through appropriate promotional activities

institutional tasks

Participation in trade fairs, wine tastings, promotional campaigns to publicize the quality of "Wines of Sicily" and to spread a positive image; support the competitiveness of wineries in Sicily on domestic and international markets, supporting them through appropriate promotional activities

institutional tasks

Participation in trade fairs, wine tastings, promotional campaigns to publicize the quality of "Wines of Sicily" and to spread a positive image; support the competitiveness of wineries in Sicily on domestic and international markets, supporting them through appropriate promotional activities

institutional tasks

Participation in trade fairs, wine tastings, promotional campaigns to publicize the quality of "Wines of Sicily" and to spread a positive image; support the competitiveness of wineries in Sicily on domestic and international markets, supporting them through appropriate promotional activities

institutional tasks

Participation in trade fairs, wine tastings, promotional campaigns to publicize the quality of "Wines of Sicily" and to spread a positive image; support the competitiveness of wineries in Sicily on domestic and international markets, supporting them through appropriate promotional activities

institutional tasks

Participation in trade fairs, wine tastings, promotional campaigns to publicize the quality of "Wines of Sicily" and to spread a positive image; support the competitiveness of wineries in Sicily on domestic and international markets, supporting them through appropriate promotional activities

institutional tasks

Collection, processing and dissemination of data in the wine sector; enochemical analysis performed by the Laboratories for the certification of enological parameters; inspection and certification of wine production in Sicily with a designation of origin.

institutional tasks

Collection, processing and dissemination of data in the wine sector; enochemical analysis performed by the Laboratories for the certification of enological parameters; inspection and certification of wine production in Sicily with a designation of origin.

www.irvos.it

Michele Riccobono

Collection, processing and dissemination of data in the wine sector; enochemical analysis performed by the Laboratories for the certification of enological parameters; inspection and certification of wine production in Sicily with a designation of origin.

institutional tasks

Collection, processing and dissemination of data in the wine sector; enochemical analysis performed by the Laboratories for the certification of enological parameters; inspection and certification of wine production in Sicily with a designation of origin.

institutional tasks

Giuseppe Russo
Collection, processing and dissemination of data in the wine sector; enochemical analysis performed by the Laboratories for the certification of enological parameters; inspection and certification of wine production in Sicily with a designation of origin.

institutional tasks

Collection, processing and dissemination of data in the wine sector; enochemical analysis performed by the Laboratories for the certification of enological parameters; inspection and certification of wine production in Sicily with a designation of origin.

institutional tasks

Francesca Salvia
Collection, processing and dissemination of data in the wine sector; enochemical analysis performed by the Laboratories for the certification of enological parameters; inspection and certification of wine production in Sicily with a designation of origin.

institutional tasks

Training and retraining of workers in the field; training and scholarships for students or recent graduates for specialization in Oenology, Viticulture, Biology or Biotechnology.

institutional tasks

Training and retraining of workers in the field; training and scholarships for students or recent graduates for specialization in Oenology, Viticulture, Biology or Biotechnology.

institutional tasks

Training and retraining of workers in the field; training and scholarships for students or recent graduates for specialization in Oenology, Viticulture, Biology or Biotechnology.

institutional tasks

Training and retraining of workers in the field; training and scholarships for students or recent graduates for specialization in Oenology, Viticulture, Biology or Biotechnology.

institutional tasks

Training and retraining of workers in the field; training and scholarships for students or recent graduates for specialization in Oenology, Viticulture, Biology or Biotechnology.

institutional tasks

Training and retraining of workers in the field; training and scholarships for students or recent graduates for specialization in Oenology, Viticulture, Biology or Biotechnology.

institutional tasks

Training and retraining of workers in the field; training and scholarships for students or recent graduates for specialization in Oenology, Viticulture, Biology or Biotechnology.

institutional tasks

Applied research: by the experimental vineyards and winery and the microbiological and molecular laboratories, new winemaking protocols can be transferred to commercial wineries;

institutional tasks

Applied research: by the experimental vineyards and winery and the microbiological and molecular laboratories, new winemaking protocols can be transferred to commercial wineries;

institutional tasks

Applied research: by the experimental vineyards and winery and the microbiological and molecular laboratories, new winemaking protocols can be transferred to commercial wineries;

institutional tasks

Applied research: by the experimental vineyards and winery and the microbiological and molecular laboratories, new winemaking protocols can be transferred to commercial wineries;

institutional tasks

Giuseppe Genna
Applied research: by the experimental vineyards and winery and the microbiological and molecular laboratories, new winemaking protocols can be transferred to commercial wineries;

institutional tasks

Applied research: by the experimental vineyards and winery and the microbiological and molecular laboratories, new winemaking protocols can be transferred to commercial wineries;

Applied research: by the experimental vineyards and winery and the microbiological and molecular laboratories, new winemaking protocols can be transferred to commercial wineries;

Applied research: by the experimental vineyards and winery and the microbiological and molecular laboratories, new winemaking protocols can be transferred to commercial wineries;

Applied research: by the experimental vineyards and winery and the microbiological and molecular laboratories, new winemaking protocols can be transferred to commercial wineries;

The choice of the Regional Institute has been to use research as a tool for innovation and exploitation of Sicilian wine production, but always in full and absolute respect for tradition. This means that no research involves the creation of genetically modified organisms or microorganisms; conversely a big effort is active in understanding the physiology of the native varieties of vines in hot-arid climates, in the study of fermentation with "natural" methods and in the recovery of indigenous populations of microorganisms that could easily disappear.

Precision viticulture is precision farming applied to optimize vineyard performance, in particular maximizing grape yield and quality while minimizing environmental impacts and risk. This is accomplished by measuring local variation in factors that influence grape yield and quality (soil, topography, microclimate, vine health, etc.) and applying appropriate viticulture management practices (trellis design, pruning, fertilizer application, irrigation, timing of harvest, etc.). Precision viticulture is based on the premise that high in-field variability for factors that affect vine growth and grape ripening warrants intensive management customized according to local conditions. Precision viticulture depends on new and emerging technologies such as global positioning systems (GPS), meteorologic and other environmental sensors, satellite and airborne remote sensing, and geographic information systems (GIS) to assess and respond to variability.

Precision agriculture emphasizes "doing the right thing, in the right place, at the right time", and is practical for viticulture because of high local variability of conditions within vineyards, and because of responsiveness to intensive management in terms of increased grape yield and quality.

Felice Capraro

Tanino Santangelo

The acquisition of data by Remote and Proximal sensing, respectively, by the use of appropriate sensors and the comparison with the agronomic data collected in the field, form the first step of design. Validated acquisitions (proximal, remote, field) through appropriate application models, produce thematic maps relating to certain vineyards "guide" of the varieties Nero d'Avola, Catarratto, Grillo and Grecanico. The installation of a WSN (Wireless Sensor Network) in these vineyards, allows the knowledge of variables as temperature, humidity, soil water status and their influence on production and quality.

The acquisition of data by Remote and Proximal sensing, respectively, by the use of appropriate sensors and the comparison with the agronomic data collected in the field, form the first step of design. Validated acquisitions (proximal, remote, field) through appropriate application models, produce thematic maps relating to certain vineyards "guide" of the varieties Nero d'Avola, Catarratto, Grillo and Grecanico. The installation of a WSN (Wireless Sensor Network) in these vineyards, allows the knowledge of variables as temperature, humidity, soil water status and their influence on production and quality.

All information, from digital mapping application models to vineyard management, the possible predictive models Phytopathological, form the information layers of the GIS (Geographic Information System) that the technicians of the wineries involved in the project, can use for the purposes of site-specific management of the vineyards.The project also includes the construction of a WebGIS for the dissemination of knowledge through the Internet platform.

All information, from digital mapping application models to vineyard management, the possible predictive models Phytopathological, form the information layers of the GIS (Geographic Information System) that the technicians of the wineries involved in the project, can use for the purposes of site-specific management of the vineyards.The project also includes the construction of a WebGIS for the dissemination of knowledge through the Internet platform.

All information, from digital mapping application models to vineyard management, the possible predictive models Phytopathological, form the information layers of the GIS (Geographic Information System) that the technicians of the wineries involved in the project, can use for the purposes of site-specific management of the vineyards.The project also includes the construction of a WebGIS for the dissemination of knowledge through the Internet platform.

Piattaforma Ampelografica

Ampelographical platform. Improvement of vine varieties for the regional heritage of grapes, also to provide operators with the opportunity to expand the range of wines to be offered in the market, which is constantly evolving. It also provides depth studies of varieties at risk of extinction. In 2012, Pink Muscat was authorized among the varieties "suitable for cultivation" for Sicily.

Antonio Sparacio Leo Prinzivalli Salvatore Sparla

Gabriele Amore Margherita Squadrito

Shading grapes: effects of environmental factors on polyphenol composition of Sicilian Nero d’Avola grapes and wines.

NERO D’AVOLA
Applied research: LOWERING SULPHITE LEVELS IN WINES

Valentina Gandolfo

NERO D’AVOLA
Applied research: LOWERING SULPHITE LEVELS IN WINES

Applied research: LOWERING SULPHITE LEVELS IN WINES

Yeast

Selection of Saccharomyces yeast strains to improve the quality and the local characterization of Sicilian wines.

Originally, all wine was made by taking advantage of natural microflora for spontaneous fermentation; no deliberate inoculation was made to start the process. Various yeasts found on the surface of grape skins and the indigenous microbiota associated with winery surfaces participate in these natural wine fermentations. Yeasts of the genera Kloeckera, Hanseniaspora and Candida predominate in the early stages, followed by several species of Metschnikowia and Pichia in the middle stages, when the ethanol rises to 3±4%. The latter stages of natural wine fermentations are invariably dominated by the alcohol-tolerant strains of Saccharomyces cerevisiae. Other yeasts, such as species of Brettanomyces, Kluyveromyces, Schizosaccharomyces, Torulaspora and Zygosaccharomyces, may also be present during the fermentation and subsequently in the wine, some of which are capable of adversely affecting sensory quality.

non - Saccharomyces
Hanseniaspora Metschnikowia Candida zemplinina Saccharomyces

Selection of non-Saccharomyces yeast strains for the production of innovative wines

Selection of non-Saccharomyces yeast strain for the production of innovative wines

Frappato 2011

14 12
10 8

6
4 2 Alcohol % (v/v) Spontaneous Saccharomyces NDA21 C. zemplinina Cz3 Glycerol (g/L)

0

Frappato 2011

14 12
10 8

6
4 2 Alcohol % (v/v) Spontaneous Saccharomyces NDA21 C. zemplinina Cz3 Glycerol (g/L)

0

Frappato 2011

14 12
10 8

6
4 2 Alcohol % (v/v) Spontaneous Saccharomyces NDA21 C. zemplinina Cz3 Glycerol (g/L)

0

Frappato 2011

14 12
10 8

6
4 2 Alcohol % (v/v) Spontaneous Saccharomyces NDA21 C. zemplinina Cz3 Glycerol (g/L)

0

Selection of non-Saccharomyces yeast strain for the production of innovative wines

Giovanna Ponticello

Pieramaria Giaramida

From a group of yeasts isolated on Linosa island, during the last harvest, first experimental vinifications in white were made with the use of a strain of Kluyveromyces marxianus, able to produce aromatically much more complex wines

Kluyveromyces marxianus

Giuseppe Polizzotto Eleonora Barone

Other tests include the aging of white wines on the lees of yeast treated with strains of Aureobasidium pullulans, producing beta-glucanase.

Aureobasidium pullulans

Other tests include the aging of white wines on the lees of yeast treated with strains of Aureobasidium pullulans, producing beta-glucanase.

Teresa Fasciana

Aureobasidium pullulans

Mothia.

Ucria

Marsala

Linosa

Presentation of the aims and activities of the Regional Institute of Wines and Oils of Sicily Presentation of the Sicilian oenological territories of Marsala and Menfi and of their most important grape varieties

Presentation of the aims and activities of the Regional Institute of Wines and Oils of Sicily Presentation of the Sicilian oenological territories of Marsala and Menfi and of their most important grape varieties

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MUNICIPALITIES: CASTELVETRANO, PARTANNA, SANTA NINFA, GIBELLINA, SALEMI, MAZARA DEL VALLO, PETROSINO, MARSALA, POGGIOREALE, SALAPARUTA

DOC: MARSALA

DOC: MARSALA DELIA NIVOLELLI

DOC: MARSALA DELIA NIVOLELLI ERICE

The area of Marsala boasts many spectacular sights and attractions, such as the mills and the salt marshes of the Stagnone Nature Reserve; the islands of the small archipelago, including the little isle of Mozia with its Phoenician harbor and the Giovinetto, a marble statue of a youth; a Greek bronze statue of a dancing Satyr in Mazara del Vallo;

The area of Marsala boasts many spectacular sights and attractions, such as the mills and the salt marshes of the Stagnone Nature Reserve; the islands of the small archipelago, including the little isle of Mozia with its Phoenician harbor and the Giovinetto, a marble statue of a youth; a Greek bronze statue of a dancing Satyr in Mazara del Vallo;

The area of Marsala boasts many spectacular sights and attractions, such as the mills and the salt marshes of the Stagnone Nature Reserve; the islands of the small archipelago, including the little isle of Mozia with its Phoenician harbor and the Giovinetto, a marble statue of a youth; a Greek bronze statue of a dancing Satyr in Mazara del Vallo;

The area of Marsala boasts many spectacular sights and attractions, such as the mills and the salt marshes of the Stagnone Nature Reserve; the islands of the small archipelago, including the little isle of Mozia with its Phoenician harbor and the Giovinetto, a marble statue of a youth; a Greek bronze statue of a dancing Satyr in Mazara del Vallo;

the little town of Salemi which, for a single day, was proclaimed first capital of Italy by Garibaldi; the black bread from Castelvetrano; the natural landscape of the protected areas of Capo Feto, Gorghi Tondi, and the Preola lake; the creative flair displayed in reconstructed Gibellina.

the little town of Salemi which, for a single day, was proclaimed first capital of Italy by Garibaldi; the black bread from Castelvetrano; the natural landscape of the protected areas of Capo Feto, Gorghi Tondi, and the Preola lake; the creative flair displayed in reconstructed Gibellina.

Marsala was already famous in ancient Greek times as a harbor and a winemaking region, although the world-famous Marsala wine was born thanks to English trade and Sicilian talent in the 18th century. The most famous wine is that great dessert wine Marsala, a uniquely complex liqueur wine that comes in many varieties from amber and gold to the unusual ruby, dry to sweet, and refined to mature. The winemaking renaissance over the past twenty years has led to a great new product. Grillo, the traditional cultivar used to make Marsala, when vinified with special techniques, also creates a white wine with an elegant nose and pleasant floral, fruity touches.

Municipalities: RIBERA, SAMBUCA DI SICILIA, SANTA MARGHERITA BELICE, MENFI, SCIACCA, BISACQUINO, CONTESSA ENTELLINA

Municipalities: RIBERA, SAMBUCA DI SICILIA, SANTA MARGHERITA BELICE, MENFI, SCIACCA, BISACQUINO, CONTESSA ENTELLINA

DOC: MENFI

DOC: MENFI CONTESSA ENTELLINA

DOC: MENFI CONTESSA ENTELLINA SCIACCA

DOC: MENFI CONTESSA ENTELLINA SCIACCA SAMBUCA DI SICILIA

The name of this region comes from the Sicani, a population that migrated from Iberia to Sicily around the 12th century B.C. It is a land of varying landscapes and sights:.

one-thousand-year-old Arabic houses, the archaeological site and Greek-Phoenician settlement of Adranone di Sambuca, the archaeological site of Selinunte, the natural beauty of the Belice Valley, the rolling hills of Menfi, Lake Arancio, the location of Tomasi di Lampedusa’s The Leopard, not to mention the ethno-anthropological peculiarity of Contessa Entellina.

one-thousand-year-old Arabic houses, the archaeological site and Greek-Phoenician settlement of Adranone di Sambuca, the archaeological site of Selinunte, the natural beauty of the Belice Valley, the rolling hills of Menfi, Lake Arancio, the location of Tomasi di Lampedusa’s The Leopard, not to mention the ethno-anthropological peculiarity of Contessa Entellina.

one-thousand-year-old Arabic houses, the archaeological site and Greek-Phoenician settlement of Adranone di Sambuca, the archaeological site of Selinunte, the natural beauty of the Belice Valley, the rolling hills of Menfi, Lake Arancio, the location of Tomasi di Lampedusa’s The Leopard, not to mention the ethno-anthropological peculiarity of Contessa Entellina.

one-thousand-year-old Arabic houses, the archaeological site and Greek-Phoenician settlement of Adranone di Sambuca, the archaeological site of Selinunte, the natural beauty of the Belice Valley, the rolling hills of Menfi, Lake Arancio, the location of Tomasi di Lampedusa’s The Leopard, not to mention the ethno-anthropological peculiarity of Contessa Entellina.

This area is particularly rich in viticulture. This land produces great, long-lived reds and deep, structured, well balanced whites that become better and more refined with the passing of time. The high-density vineyards, planted to famous native varieties and many new cultivars, make a “natural wine shop” featuring the best of all types of wine.

Inzolia

Catarratto

Grillo

Inzolia

very old grape variety, mentioned by Plinius under the name of Irziola; described by Cupani (1696), distinguishing three types of "Insolia", of which two with white berry and one with black berry. Acerbi (1825) gives a brief description of a "white Nzolia" with berry rather stretched. The Abbot Jeremiah (1835) also refers to two varieties of 'Insolia', a white berry and black berry, distinguishing, within the first, several biotypes ('Nzolia of Palermo', 'Nzolia of Lipari', etc..). Even the Baron Mendola (1868) speaks of different 'Insolie', specifying that their cultivation "abounds in all the vineyards from Marsala to Catania. "Evidence of the presence of this cultivar in Sicilian vineyards can be traced even in the Bulletins Ampelographic of 1878, 1883 and 1885.

Vinified alone gives a fine wine of straw yellow color with greenish reflections, characteristic perfumes of the variety, has a neutral taste, quite tasty, good alcohol content, balanced acidity and softness.

Inzolia

variety of ancient cultivation, it has been cultivated for a long time in Sicily and in particular in the western part of the island. Cupani describes it in his Hortus Catholicus in 1696 and then canon Jeremiah in 1835. Predominant grape variety in the second half of the nineteenth century, it undergoes some contraction at the beginning of '900 in the Trapani area for the benefit of the cultivar 'Grillo' (particularly suitable for the production of wine "Marsala"), but recover at half of the last century.

Catarratto

The grapes of Cataratto make many Sicilian white wines. The wine is light straw yellow to golden. Flavor profile with slight fruity and floral notes, the taste is characterized by the important alcohol content and good texture, neutral flavor, mildly acidic and slightly soft.

there are three different biotypes, common, bright and extra bright , in function of the amount of wax present in the peel. They corrispond to three different clones

Grillo the origin of this variety is virtually unknown. It is not among the vines in the collection of Baron Mendola (1868) and the first news relating to its cultivation in Sicily dates back to 1873 (Alagna - Spanò, 1873). According to some authors it would have been imported in Sicily from Apulia after the invasion of phylloxera.

It contributes to the establishment of the best Marsala DOC wines. With its grapes that produce excellent white wines, ready or suitable for aging. Its wine is straw yellow, good aromatic, with hints of herbs, floral and citrus notes, the flavor is fruity, with good acidity and a balanced softness, excellent taste structure.

Grillo

Nero d’Avola

Perricone

Nero d’Avola

the history and origin of this variety are mixed up with that of the group of "Nerellos" and "Calabresi." Cupani (1696) speaks of a "Calavrisi" but describes it with the berries round, while those spread in Sicily have the berries over stretched. According to Jeremiah (1839) the name would suggest to Calabrian origin of the cultivar, but there is no real evidence for this theory. An assumption shared by many scholars (Various Authors, 1996), the dialect name 'Aulisi' comes from 'Caia-Avola', where V of Avola has been transformed into U (hence 'Aula', dialect with which is indicated the city), while 'Cala' would be the dialect form of 'Calea' or 'Caleu', Sicilian synonyms of 'racina' (grape). Of course the name 'Nero d'Avola', with which this variety is known from immemorial time in Sicily underlines the importance of the area of Avola (SR) as the probable center, if not origin, of ancient cultivation of the cultivar. The oldest notices regarding its cultivation in Sicily come however from Mendel (1868), which reports the presence of this variety in the provinces of Agrigento, Catania and Siracusa.

The wines are distinguished according to the areas of cultivation of the vine, are rich in personality, redruby, high aromatic with fruity, floral and spicy, excellent taste structure, tannic, full-bodied, balanced acidity and soft, harmonious whole.

Nero d’Avola

of ancient cultivation, at the end of '800 was the red wine grape variety most common in the provinces of Palermo and Trapani (Nicolosi, 1870; Bull. Amp. 1883), but it was also widely cultivated in the areas of Caltanissetta and Agrigento (Paulsen, 1905). In the first half of the ‘900 undergoes a strong first contraction in the province of Trapani and then in that of Palermo. The synonym 'Pignatello' seems to derive from "pignatidare", the red soil of aluminous in Trapanese area , so called because they were used for making cooking pots, particularly suited for the cultivation of this cultivar (Pastena, 1973).

Perricone

Vinified in purity produces a red wine, with ruby red color, more or less intense, vinous aroma, medium-bodied,quite tannic, harmonious in the whole, ready for consumption.

Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine first received Denominazione di Origine Controllata (DOC) status in 1969. While the city's natives sometimes drink "vintage" Marsala, the wine produced for export is universally a fortified wine similar to Port, Madeira and Sherry. Originally, Marsala wine was fortified with alcohol to ensure that it would last long ocean voyages, but now it is made that way because of its popularity in foreign markets.

The most creditable version of the introduction of Marsala fortified wine to a wider range of consumers is attributed to the English trader John Woodhouse. In 1773, Woodhouse landed at the port of Marsala and discovered the local wine produced in the region, which was aged in wooden casks and tasted similar to Spanish and Portuguese fortified wines then popular in England. Fortified Marsala wine was, and is, made using a process called in perpetuum, which is similar to the solera system used to produce Sherry in Jerez, Spain.

Woodhouse recognized that the in perpetuum process raised the alcohol level and alcoholic taste of this wine while also preserving these characteristics during long distance sea travel. Woodhouse further believed that fortified Marsala wine would be popular in England. Marsala wine indeed proved so successful that Woodhouse returned to Sicily and, in 1796, began the mass production and commercialization of Marsala wine.

Woodhouse recognized that the in perpetuum process raised the alcohol level and alcoholic taste of this wine while also preserving these characteristics during long distance sea travel. Woodhouse further believed that fortified Marsala wine would be popular in England. Marsala wine indeed proved so successful that Woodhouse returned to Sicily and, in 1796, began the mass production and commercialization of Marsala wine.

In 1833, the entrepreneur Vincenzo Florio, a Calabrese by birth and Palermitano by adoption, bought up great swathes of land between the two largest established Marsala producers and set to making his own vintage with even more exclusive range of grape. Florio purchased Woodhouse's firm, among others, in the late 19th century and consolidated the Marsala wine industry.

Marsala is produced using the Grillo, Inzolia, and Catarratto white grape varietals, among others.

Marsala contains about 15-20% alcohol by volume. Different Marsala wines are classified according to their color, sweetness and the duration of their aging. The three levels of sweetness are secco (with a maximum 40 grams of residual sugar per liter), semisecco' (41-100 g/l) and sweet (over 100 g/l).
The color and aging classifications are as follows: Oro has a golden color. Ambra has an amber color. The coloring comes from the mosto cotto sweetener added to the wine. Rubino has a ruby color, made from red grape varieties such as Perricone, Nero d'Avola and Nerello Mascalese.

Fine has minimal aging, typically less than a year. Superiore is aged at least two years. Superiore Riserva is aged at least four years. Vergine e/o Soleras is aged at least five years. Vergine e/o Soleras Stravecchio e Vergine e/o Soleras Riserva is aged at least ten years.

Marsala wine was traditionally served as an aperitif between the first and second courses of a meal. Contemporary diners will serve it chilled with Parmesan (stravecchio), Gorgonzola, Roquefort, and other spicy cheeses, with fruits or pastries, or at room temperature as a dessert wine.

Grillo Spagnola 2010

2011

Catarratto Spagnola 2011

Catarratto Nasco 2012

Inzolia Bellusa 2011 Grillo Casale 2010

Inzolia 2012 VINEYARD The vineyards are located in Western Sicily, just slightly inland from Marsala (Contrada Biesina and Baiata). They are planted east facing following the vertical trellis system on sandy and clay rich soil using guyot pruning. At an altitude of around 200m above sea level, they are about 10 years old. VINTAGE 2012 During the flowering stage, the humid climatic conditions caused a slight reduction in fruit set, however during the ripening period this allowed for a perfect phenolic maturation of the grapes resulting in very good fruit flavours. WINEMAKING After de-stemming and skin maceration for a few hours, the grapes are subject to soft press before fermentation takes place in temperature-controlled stainless-steel tanks. The wine is then left on its lees for a week or so before being bottled.

Inzolia 2012 VARIETY: Inzolia REGION: Contrada Biesina and Baiata, Western Sicily. APPEARANCE: Bright, light straw yellow with pale green hints. NOSE: Delicate aromas of fresh citrus fruits, melon and white flowers. PALATE: Citrussy with notes of melon, peach and a fresh minerally tingling acidity. MATURATION & CELLARING: For early drinking FOOD PAIRING: Great simply as an aperitif or with fresh seafood platters, light pasta dishes or chicken CLOSURE: Stelvin HARVEST DATE: End August - beginning September 2012 BOTTLING DATE: February 2013 TECHNICAL INFO: Alc: 12,5% TA: 5.4g/l RS: 3.44g/l pH: 3.44

Catarratto 2012 Terre Siciliane Indicazione Geografica Tipica PRODUCTION ZONE Marsala -TP (West Sicily) VINEYARD 100% Catarratto ALCOHOLIC STRENGHT 13% vol. COLOUR Staw yellow PERFUME Intense and complex with pleasant citrus sensations lightly vanilla essence TASTE Fresh and balance of citrus fruits with a light aftertaste of bitter almond. BEST TO SERVE 14° C COMBINATIONS Perfect for spaghetti with sepia urchin and shellfish.

Grillo 2012 Vineyard Soil Trellis system Training system Year of planting Planting density Production per plant harvest Analytical data must inoculation T Fermentation bottling alcohol pH Total acidity Volatile acidity C/da Casa Della Vigna, Marsala (TP) medium texture vertical Guyot 2003 4000 plants/ha Kg 2,8 August 21th, 2012 °Babo 19,25 AT 5,82 pH 3,20 S. Cerevisiae X5 15-17°C December 2012 12.99% 3.21 5.80 g/l 0.27g/l

Perricone - Sicilia Indicazione Geografica Protetta 2011 2.1 Hectares in the vineyards of Giummarella, located in the surroundings of Salemi. Exposure to SE at an altitude of 260 m. above sea level. Sandy clay soil. The vine is trained without artificial irrigation. Careful selection of the grapes picked up by hand. Maceration and fermentation of the destemmed grapes in stainless steel tanks at controlled temperature of 25°C for 15-20 days. Malolactic fermentation in stainless steel tanks. Ageing: 6 months in stainless steel tanks. Final ageing in the bottle for 2-4 months. Alcohol 14% vol.

Nero d’Avola 2011 Vineyard Soil Trellis system Training system Year of planting Planting density Production per plant harvest Analytical data must inoculation T Fermentation bottling alcohol pH Total acidity Volatile acidity Total Poliphenols Colour Intensity Hue Total anthocyanins C/da Badessa, Marsala (TP) medium texture vertical Guyot 1999 4166 plants/ha Kg 3.2 September 7th, 2011 °Babo 21.00; TA 7.10; pH 3.41 S. cerevisiae NDA21 Biospringer 25°C December 2011 13.58% 3.46 5.6 g/l 0.45 g/l 1445 mg/l 0.74 0.57 265 mg/l

Marsala - Grillo 2010
Vineyard Soil Trellis system Training system Year of planting Planting density Production per plant harvest Analytical data must inoculation T Fermentation bottling c.da Casale Marsala limestone vertical Guyot 1988 2,40 m x 1,50 m; 2,777 plants/ha 2,45 kg manual, september 22th , 2010 Babo 22,10; pH 3,47 ; TA 6,15 S. cerevisiae Ferrari FRPDM 24°C currently aging in barrel

alcohol pH Total acidity Volatile acidity Free SO2 Total SO2

17.45% 3.35 5.5 g/l 0,54 g/l 0 mg/l 12 mg/l

Marsala – Inzolia 2011 Vineyard Soil Trellis system Training system Year of planting Planting density Production per plant harvest Analytical data must inoculation T Fermentation bottling c.da Bellusa, Marsala average limestone, tending to clay vertical Guyot 1983 2,40 m x 1,50 m; 2,777 plants/ha 1.95 kg manual, september 19th, 2011 Babo 25.5; pH 3,.66; AT 6.0 S. cerevisiae Enartis EZFERM44 24°C currently aging in barrel

alcohol pH Total acidity Volatile acidity Free SO2 Total SO2

17.52% 4.02 6.2 g/l 0.95 g/l 0 mg/l 19 mg/l

Thank you for your attention
The Regional Institute was established in 1950 as a public service for the Sicilian wine production, responsible for the protection, development and promotion of Sicilian wines.

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