Pellegrino Marsala Superiore

Som Dry: 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.

Garabaldi Sweet: The vineyard soils are a mix of clay and limestone. Small, sweet, concentrated fruit from low-yielding vineyards grown in the Marsala DOC zone are picked at the end of September. The fully fermented wine is fortified with grape spirit (distilled Marsala wine) and sweetened with boiled down must. The wine is aged more than one year in oak casks.