Process

Marsala can be classified according to its sugar content (Dry, Off-Dry or Sweet), colour (Gold, Amber or Ruby), or ageing time (Fine – 1 year, Superiore – 2 years, Superiore Riserva – 4+ years).

Grapes used for Gold and Amber Marsala can be Catarratto, Grillo, Inzolia and Damaschino, while for Ruby Marsala you can use Nero d’Avola, Pignatello and Nerello Mescalese.