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. 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.

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