Sicily – Marsala

The fortune of Marsala is due to John Woodhouse, originally from Liverpool, who in the second half of the 18th century tasted it by chance in an inn in the port area. Originally called Perpetuum, Marsala is produced in the so-called “Band of the Sun” which goes from Madeira in the south to Porto in the north. The sun exposure of this band allows for the production of wines of great character, with a high alcohol content and an intense aroma. Sweet Marsala is spicy and is often paired with sweet dishes; dry Marsala, on the other hand, is an excellent aperitif that can accompany cheeses with a very strong taste.