GRAPE VARIETIES
They are considered suitable for registration in the D.O.C. Classification. Exclusively in Marsala, the vineyards under specialised cultivation placed in the production area that not only has suitable soil and climate conditions, but also enjoys planting layouts in the form of traditional training and pruning systems that are also suitable to ensure the vine, must and wines obtained have specific specifications. The grape varieties accepted under the regulations are only those that since the time of the Phoenicians have constituted the “genetic” heritage of the local wine production: In addition to these basic white grape varieties, Grillo and Catarratto, we also have Inzolia (Ansonica) and Damaschino, used to produce Marsala Oro (Gold) and Ambra (Amber). The red grapes permitted only to produce Marsala Rubino (Ruby) are: Perricone (Pignatello), Calabrese (Nero d’Avola) and Nerello Mascalese. Although current legislation establishes that these grape varieties can be grown using vertical systems, including as espalier/counter-espalier, nowadays prevalent in modern wine growing, the aromatic concentration and high sugar levels of Marsala grapes come from the traditional, age-old method of growing, as old as the cultivation of the vine itself: cultivation as a tree sapling.
GRILLO
A white grape variety with thick, semi-erect branches, medium-large bunches and a slightly crispy pulp. It is trained as a sapling or as an espalier, which produces the best grapes in dry weather. A highly prized grape variety for the high sugar content of its grapes, it is preferred for the production of Marsala wines especially if grown along the Marsala coastline. As a single variety it can produces wines with excellent, fresh, rounded, organoleptic qualities with dry, herbaceous notes. Grillo is also used to produce dessert wines by leaving the grapes to hang on the vine and then harvesting the very ripe bunches.
CATARATTO
A long-lived, white grape variety, commonly found as a glossy and extra glossy type, it is an especially vigorous. autochthonous variety, most common in the Province of Trapani. Bud-break is late, it gives a good, constant yield, it adapts to various geo-climatic conditions and is particularly resistant to cryptogrammic diseases and drought. The bunches are medium-large in an elongated, often winged, pyramid shape, and produce grapes with a good sugar level, livened by a well-balanced acidity with fruity notes. There are hints of orange blossom, figs, aromatic herbs and citrus fruit and a slight almond aftertaste. Depending on the time of harvesting they are suitable not only as table wines, especially the extra glossy type, but also as less sugary, more acid must for Marsala base wines.
INZOLIA
An ancient, autochthonic variety of white grape with crisp, golden yellow, oliform grapes, large bunches and a medium-large, pentalobate leaf. Also known as “Insolia or Ansonica”, it matures medium to late in the season and is one of the main cultivars in the production of Sicilian wines. It is fairly resistant to high temperatures and the common parasites, although it is susceptible to pernospora (downy mildew) It produces grapes with a good sugar content, yet with a low, fixed acidity. The wine obtained is full-bodied, very fragrant, alcoholic and with salty sensations typical of crops grown along the coast. When aged, it blends easily to make Marsala wine.
DAMASCHINO
A considerably vigorous, white grape variety, with large, irregular-shaped bunches. Although drought resistant, it is susceptible to grey rot, especially on dry soils. Its beautiful bunches and crispy pulp make it a good dessert grape. Depending on the style of wine production, when fortified like Marsala. it can be sweet or dry. It gives a high yield of grapes with low sugar levels and low acidity, from which a fine, delicate wine is obtained with a low alcohol content and fixed acidity.
NERO D’AVOLA OR CALABRESE
Listed among the most prized species cultivated in Sicily, it was very popular after the phylloxera epidemic It is a vigorous, red grape variety with medium-large bunches, an average, ellipsoidal grape, and white bloom on its thin, tough, bluish-red skin that gives the wine a very intense colour. Raised as a sapling, it prefers a dry, breezy climate and is resistant to bad weather and cryptogrammic diseases. It is known for its good, constant production, high sugar level and discreet, fixed acidity. The wine features a pleasantly spicy aroma on the nose, it is full bodied and has quite a high alcohol content with a tannic texture.
NERELLO MASCALESE
A highly productive, red grape variety with long, compact clusters, a medium-large, wedge-shaped leaf, a medium, bluish-grey, sub-spherical grape with white bloom on its thick, substantial skin. It has a high acidity and alcohol content and a discreet sugar level. It gives a ruby red wine with a large range of organoleptic qualities, which depend considerably on the harvest and the terroir it comes from. Originally from Etna, it is now widespread throughout Sicily.
PIGNATELLO OR PERRICONE
A very vigorous, rustic, red grape variety that is bushy with semi-erect branches and a medium to late production. The compact, average-sized bunches are conical pyramids. The grapes are round with white bloom, a good sugar content and low acidity level. The intense red wine is dry, full-bodied, and sometimes with a slightly bitter taste of tannins. The alcohol level persists for a long time. It is widespread in the Marsala area for the production of concentrated must.