Generality
The Marsala is a fortified wine with Controlled Designation of Origin, born in the homonymous municipality and produced in the province of Trapani; to be precise, this typical Sicilian product was the FIRST Italian wine to earn this legislative recognition (DOC - since 1969).
There are different types of Marsala, obtained with different blends and equally discrepant methods. The heterogeneity of the production processes provides for their differentiation into Marsala Vergine And Marsala Tanned, in turn separated into various subtypes.
Marsala is made from both white berries (vines: Grillo, Catarratto, Ansonica, Damaschino), and from red berries (vines: Perricone, Calabrese, Nerello Mascarese).
The different Marsalas are then produced in clear, composed of single grapes or blends of various white berries, and in dark, composed of blends of red grapes and white grapes (maximum for 30%).
Viticulture for Marsala is allowed "vertically" (for example espalier) and the system is recommended. sapling; on the other hand, the "horizontal" system is forbidden. With the sapling method, the plants are kept low (20-100cm) by pruning; this system is excellently prepared for the production of Marsala, as it allows (reducing the vegetative portion) to concentrate the energy (and above all the water) of the plant for fruiting purposes. In this way it is "almost" NEVER necessary to resort to irrigation (granted only in case of rescue) and it is possible to easily return to the production limits imposed by current legislation: 10 t / ha for white vines and 9 t / ha for black ones. In exceptional years, the redundant grapes (suitably sorted) CANNOT exceed the aforementioned limits by 20%.
The sugar and alcohol content of Marsala are typically given by the nature of the grapes, which are produced in an extremely arid climate and, for the types Tanned*, from the addition of other ingredients that we will see in the next paragraph.
* Conciati wines are wines prepared with the addition of the so-called concia, that is a set of substances usually coming from grapes or must, which contribute to developing particular aromas and flavors in these wines. Among the tanned wines, Sherry, Porto and Marsala are particularly famous.
In Brief: Types of Marsala, Differences and Important Details
Referring to the production disciplinary of the controlled designation of origin of Marsala wine, the types available on the market are: Fine, Superiore, Superiore Riserva, Vergine or Soleras, Vergine Riserva or Soleras Riserva and Vergine Stravecchio or Soleras Stravecchio.
The colors of Marsala are Gold (white), Amber (white) and Ruby (red).
For the production of the various types of Marsala the additions of:
- Must proper or partially fermented
- Siphon (cooked must or mistella, with the addition of ethyl alcohol of vitivinicultural origin or brandy)
In Marsala Fine and Superiore, both in Gold and Ruby colors, the use of cooked must is forbidden; in Amber (Fine and Superior), even if allowed, this must not exceed 1%.
In the case of Marsala Vergine, however, the use of cooked must, concentrated must or siphon is forbidden.
The alcohol content of the various Marsalas is between 17.5 and 18.0% Vol., Depending on the type; are variable: "the" minimum non-reducing extract "," the content of natural sugars "," the "minimum total acidity", "the" volatile acidity "and the" degree of aging ". they divide into: Dry (100g / l).
The presence of oxy-methyl-furfural resulting from the aging processes, which (after the first 4 months) take place exclusively in fine wood barrels (better oak or cherry).
The maturation of Marsala is a very important discriminant and is applied above all to the Virgin type (at least 5 years), while for the Conciato it is lower (never exceeds 4 years).
Fundamental Aspects in the Analysis of Marsala Wine
The tasting temperature of Marsala is often the subject of discussion; probably, the optimal point is around 15 ° C, so that the acid component is not excessively highlighted and the sugary one does not become too important.
Nutritional values (per 100 g of edible portion)
However, it is an extremely variable parameter, also based on the level of aging.
The visual examination of Marsala, due to the different production techniques, can highlight a wide range of colors and transparencies; in particular, the use of the siphon causes a certain browning of the wine, as well as aging and consequent oxidation.
From the olfactory point of view, Marsala has complex, rich and intense aromas. It is not an immediate wine, therefore it makes use of numerous gastronomic combinations and is also suitable for consumption in its own right; in particular, in the tasting of the mature Vergine the use of distillate glasses is also indicated.
On the palate, Marsala has the typical pseudocaloric scent caused by the considerable alcohol content; it is therefore advisable that the wine also boasts a good acid, sweet and astringent component, and that the taster does not allow himself to be too distracted by the first characteristic described.
Nutritional Aspects
Marsala is a fortified wine rich in alcohol and simple sugars. The limit to its consumption must be evaluated in the cumulation with other ethyl drinks but, overall, it must never exceed 1 or 2 alcoholic units per day. The use of Marsala is not recommended for subjects: young, overweight, dyslipidemic, hypertensive and diabetic.
Birth of Marsala - the "Intervention of the English."
Marsala, despite being a typically Sicilian wine, owes its complexity to the methodological improvement of the English people.
Since ancient times, Marsala was the subject of commercial exchanges and diffusion by sea by the Phoenicians; however, only from the second half of the 18th century AD, with the intervention of British textile traders, did we witness a real qualitative and commercial change in Trapani wine.
In particular, John Woodhouse, also known as Old John (1730-1813), was responsible for the review of the production cycle of Marsala, as well as for the subsequent international distribution.
He began the vinification from an old tonnara used as a warehouse; already from the beginning of the XIX century AD, with the "Continental Block" of Napoleon and the consequent reinforcement of the English troops on the Sicilian island, Woodhouse started a sales business with his compatriots. However, the product was not very conservable, which is why the merchant studied the way to increase its stability over time by adding ethyl alcohol. The first experiment was carried out in 1776 by adding Rhum; the load was destined for the mother country and the result was satisfactory. However, the comparison with similar Portuguese and Spanish wines was not yet in favor of Marsala.
Only with the commercial affirmation of the Woodhouse and the consequent emulation by many other English entrepreneurs, Marsala began its take-off; only in 1833 did we witness the first Italian foundation of a specialized winery, that of Vincenzo Florio.
Later two different phases in the production cycle were then distinguished, namely the addition of Rhum or Brandy, and the tanning (with the use of cooked must and siphon).
Reference Sites
- Production Regulations of the Controlled Designation of Origin of Marsala wine: http://www.vitevino.it/
- Comparing Marsala: http://www.diwinetaste.com
- An English wine in the heart of the Mediterranean - Origins and Characteristics of Marsala: http://ler.letras.up.pt/uploads/ficheiros/9754.pdf
