Dry Marsala Superiore S.O.M.

Extremely versatile, excellent aperitif, especially delightful with dry pastries and hard cheeses.

The fame of Marsala wine is due mainly to the British who had already traded in Port Madeira and Sherry products. In 1773 they docked in Marsala where they tasted this nectar. They were completely mesmerised. By using production techniques similar to those used for the other sweet wines a new product appeared on the market. This was the beginning of Marsala’s global adventure. In 1880 Paolo Pellegrino a notary with a strong passion for grape growing founded the company Cantine Pellegrino. In just a few years he succeeded in transforming the family company into one of the most important wineries in Marsala keeping this leading position until today. Today Pellegrino has three operative units. The historical cellars in Marsala Duca di Castelmonte winery in Cardilla and a third winery on the island of Pantelleria.

The vineyards (Gazzerotta, Kelbi, Rinazzo, Triglia Scaletta), stretch over more than 300 ha. and are situated in the most suitable areas of western Sicily, with the best soil, microclimates, and varieties for the production of wines. The vines are typically bush-trained and the grapes are harvested during the last week of September, when sugar concentration is highest.

For at least 2 years in oak casks. It is then allowed a further 4 months rest in the bottle.

Grapes with high sugar content are pressed so as to allow the rich substances found in the skins to pass into the must. Fermentation follows at controlled temperature after which “liquoring” with the addition of “Mistella” (alcohol and non-fermented or partially fermented grape juice), “Mosto Cotto” (cooked must) and wine distillate, takes place.