Full Body, Fruity (Grillo, Cataratto). Flagship wine from estate famed for dedication to high quality Marsala.
An elegant fortified wine aged beautifully over 30 years, perfect for the end of the meal as an after dinner digestif, or with aged cheese or a rich dessert like Sicilian cannoli.
Vito Curatolo Arini began making Marsala in 1875 but this unique wine has an even longer history that dates back to the late 18th century!
In 1773 trader John Woodhouse was sheltering from a storm in the west Sicily town of Marsala and tried the local wine. He wanted to take it back home, but realised it wouldn't make the long journey back to Liverpool, so before he set sail he added alcohol to create the fortified wine we know today. Marsala soon became so popular that by the end of the century it had replaced Rhum on board the British Royal Navy ships.
NB: the beautiful labels were designed by renowned architect (Ernesto Basile) from Sicily’s capital, Palermo, who is still known today as the father of Sicilian Art Nouveau.
The vineyards are located in the coastal region of Marsala, where grapes have a higher propensity to natural oxidation and higher natural sugar levels, which gives elegance and richness to the wine.
The process requires soft press and slow fermentation at a controlled temperature of 20-25C. To the base wine, which is pale yellow in colour, is added table wine, mistella (fresh grape must with alcohol) and mosto cotto (cooked must). This complex mixture, together with the final alcohol content and the desired sugar level, creates the traditional “Marsala” flavour. The wine is aged in small Slavonian casks or pipes, for at least 22 years.
Psst! If you are looking for a sweeter version, see the DOLCE here: marsala-superiore-riserva-dolce-cuvee.
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