Marsala, Sicilia



From a young parcel of Zibibbo that grows on rocky soils. These grapes are fermented on skins for five days before being pressed off to stainless steel vats for a year.. The aromas here take you straight to Western Sicily, with its herbs, citrus and spice. It’s whistle clean on the palate, a refreshing wine that pairs so well with the region’s emblematic dish, pasta con le sarde.

Download PDF Fact Sheet