Approved with Presidential Decree 02.04.1969 G.U. 143 – 10.06.1969 and subsequent amendments
Art. 1 – NAME AND WINES
The protected designation of origin “Marsala”, “Vino Marsala” and “Vino di Marsala”, which depending on the characteristics of the product must be integrated by the following qualifying names approved by law – “Fine”, “Superiore”, “Superiore Riserva”, “Vergine” or “Soleras”, “Vergine Riserva” or “Soleras Riserva” and “Vergine Stravecchio” or “Soleras Stravecchio” – is reserved exclusively to fortified wines with a golden, amber, and ruby colour, that meet the conditions and requirements set out by Law 28/November/1984, n. 851, and those included in these specifications.
The use of this designation of origin is permitted only in compliance with the relevant minimum ageing period, colour and sugar content, each expressed in Italian or in English.
Art. 2 – AMPELOGRAPHY
The wines described in Art. 1 above must be made using grapes from vineyards that produce the following grape varieties:
- For golden and amber Marsala: “Grillo” and/or “Catarratto” varieties (all varieties and clones), and/or “Ansonica” (known locally as “Inzolia”), and/or “Damaschino” varieties.
- For ruby Marsala: “Perricone” (known locally as “Pignatello”) and/or “Calabrese”
(known locally as “Nero d’Avola”) and/or “Nerello mascalese” varieties.
The white grape varieties mentioned in point a) above can constitute up to 30% of the total grapes used.
Art. 3 – Production Area
The production area of the grapes destined to the production of the fortified wines in Art. 1 above includes the entire area of the province of Trapani, except for the municipalities of Pantelleria, Favignana and Alcamo.
Art. 4 – Viticulture Rules
The environment and cultivation conditions of the grapes destined to the production of musts and wines to be used for the production of the wines in Art. 1 above, must be traditional of the production area.
Therefore, only single-variety vineyards located within the production area defined in Art. 3 above,
which enjoy the soil and weather conditions able to ensure that the grapes, musts, and wines they produce
have the traditional quality characteristics, can be entered in the vineyard registers.
The planting patterns, growing methods and pruning systems used in the vineyards must be traditional or
suitable to ensure that the grapes, musts and wines they produce have the specific quality
characteristics.
All vertical training systems, including bush and espalier training, with the exclusion of horizontal systems,
are considered suitable.
All forcing techniques are forbidden; however, emergency irrigation is allowed.
The maximum yield allowed for the production of “Marsala” wine is 10 t per hectare
for white grapes and 9 t per hectare for black grapes. Even during exceptionally good years, yield limits must be met by selecting grapes carefully
making sure the production does not exceed the limits by 20%.
The maximum must grapes yield must not exceed 80% and the maximum wine grapes yield must not exceed 75%.
Art. 5 – WINE MAKING RULES
All processing operations performed on the grapes that are used to obtain Marsala wine ready for consumption must be carried out within the production area defined in Art. 3 above.
For the purposes of these rules the following definitions apply:
- musts: musts and partially fermented musts;
- siphon: the product obtained by adding ethyl alcohol made from grapes and/or distilled wine to must used to make Marsala.
The cooked must, concentrated must and siphon used to make Marsala, in the cases in which it is permitted, must come from grapes grown in the vineyards described in Art.2 above.
To make golden and ruby Marsala Fine and golden and ruby Marsala Superiore the addition of cooked must is not permitted.
To make amber Marsala Fine and amber Marsala Superiore, in compliance with the applicable regulations, the amount of added cooked must cannot be less than 1%.
To make Marsala Vergine the addition of cooked must, concentrated must and siphon is not permitted.
Only fair and continuous wine-making practices aimed at giving products their specific characteristics – in particular the addition of ethyl alcohol from grapes and/or distilled wine – are admitted.
Art. 6 – Characteristics
The Marsala wines listed in Art. 1 above must have the following characteristics:
1) Marsala Fine:
- minimum alcohol by volume: 17.50% vol.
- minimum sugar-free extract: 17.0 g/l
- minimum total acidity: 3.5 g/l
- volatile acidity: not exceeding 15 meq/l
- minimum ageing period one year.
2) Marsala Superiore:
- minimum alcohol by volume: 18.00% vol.
- minimum sugar-free extract: 17.0 g/l
- minimum total acidity: 3.5 g/l
- volatile acidity: not exceeding 17 meq/l
- minimum ageing period two years.
3) Marsala Superiore Riserva:
- all the characteristics of Marsala Superiore except:
- minimum ageing period four years
- volatile acidity: not exceeding 30 meq/l
4) Marsala Vergine or Soleras:
- minimum alcohol by volume: 18.00% vol.
- natural sugars below 4.0%
- minimum sugar-free extract: 21.0 g/l
- minimum total acidity: 3.5 g/l
- volatile acidity: not exceeding 30 meq/l
- minimum ageing period five years.
5) Marsala Vergine Stravecchio or Riserva:
- all the characteristics of Marsala Vergine except:
- minimum ageing period ten years.
Marsala wines named “Oro” have a more or less intense golden colour.
Marsala wines named “Ambra” have a more or less intense amber yellow colour
Marsala wines named “Rubino” have a ruby red colour that acquires amber highlights with age.
Based on sugar content, Marsala wines are classified as follows:
- dry: with reducing sugars below 40 g/l
- semi-dry: with reducing sugars above 40 g/l but below 100 g/l
- sweet: with reducing sugars above 100 g/l
All Marsala wines have a characteristic taste and smell.
Art. 7 – NAME AND PRESENTATION
Details regarding colour (golden, amber, ruby) and sugar content (dry, semi-dry, sweet)
can be shown on the label.
In addition to details regarding ageing, colour and sugar content, the following information can be shown:
- the vintage, i.e. the year of the last tanning.
- the definition “Vecchio” (Old) for Marsala wines that have at least the minimum characteristics necessary to qualify as Marsala Superiore.
- the acronyms and/or the names in full: I.P. (Italia Particolare) for Marsala Fine;
S.O.M. (Superior Old Marsala), or G.D. (Garibaldi Dolce), or L.P. (London Particular or England)
- for Marsala Superiore only if they meet the requirements set for each type.
The definitions regarding ageing (Fine, Superiore, Vergine) – which can be followed by the relevant acronyms and/or the names in full – must appear on the same line or on the line immediately below the name Marsala, or Marsala wine, or wine from Marsala.
The font used for the definitions regarding ageing (Fine, Superiore, Vergine), the relevant acronyms and/or the names in full, cannot be larger – nor more than half the size smaller – or more prominent that those used for the name Marsala, or Marsala Wine, or Wine from Marsala.
Art. 8 – PACKAGING
Marsala Vergine wines can be sold to the public only in bottles.
The other types of Marsala must be sold to the public in containers with a maximum capacity of 60 litres, bottled by produces from the production area and within the production area.
In compliance with art. 8 of Reg. 607/2009, bottling must take place within the above-mentioned geographical area to protect quality and reputation of the wine and ensure that checks can be carried out effectively.
Marsala wine that is not in bottles or containers as described above can circulate among producers inside containers used for service purposes, only within the area in which it can be bottled.
Circulation in containers with a capacity above 60 litres is permitted when the wine is intended for the preparation of other drinks or products, as long as its specific intended use is shown on all shipping documents and invoices.
ARTICLE 9
Marsala wine must be produced using alcohol made from grapes and/or distilled wine subject to the relevant taxation and the minimum ageing periods prescribed for the different types must take place under escrow conditions without prejudice to the ageing dispositions. Also the additions in art. 6, parag. 6, must take place under the above-mentioned conditions. During all production stages under escrow conditions, the products used to make the wine may be checked and samples may be taken by supervisory bodies employed by the Ministry of Agricultural, Food and Forestry Policies to prevent and stop agri-food fraud. The above-mentioned supervisory bodies can also check and take samples of the raw materials used or about to be used in the production process. Pending the results on any samples taken, wine producers are free to start and complete the production process under their own responsibility.
Art. 10 – CONNECTION WITH THE GEOGRAPHICAL AREA
1) Natural factors relevant for the connection – The production area is almost entirely flat or low altitude (between 50 m AMSL in the coastal area and maximum 300 m AMSL on the low hills of the immediate hinterland).
The vineyards, normally overlooking the sea and in any case exposed to intense sun heat, are grown on
dry, poor quality soil, that may be clayey, siliceous/calcareous (sometimes rich with red soil) and sandy, often with superficial layers.
The Mediterranean-insular climate produces rainy winters and warm and dry summers that can be torrid due
to frequent warm African winds.
2) Human factors relevant for the connection – Human intervention has made this area unique, a real cradle of the Mediterranean vine and wine civilization.
Over millennia, the peoples who settled in the area all made the most of its natural vocation for growing vines, blending passion and tradition, cultures and cultivations.
The factors within the P.D.O. Marsala production area consist of specific conditions that combined provide a set of truly exclusive characteristics.
Art. 11 – SUPERVISORY AUTHORITY
The Regional Vine and Wine Institute is the public Authority designated by the Ministry of Agricultural, Food and Forestry Policies, pursuant to Article 13 of Legislative Decree n. 61/2010 (Annex 1), who carries out the annual checks in compliance with the production specifications herein, …