Origins of the name
18 gradi
ORIGINS OF THE NAME
The term 18Gradi comes from the alcohol content of Marsala fortified wine, which reaches 18 degrees. In 1969, Marsala was the first Sicilian wine to obtain Appellation d'Origine Contrôlée recognition.
Marsala in 6 points
MARSALA WINE
Marsala is the first Italian wine to have obtained the prestigious D.O.C. mark in 1963.
Currently, Marsala is renowned globally, with a production exceeding 8 million litres, of which 25% is destined for export.
The different processing techniques of the basic grapes determine the shades of gold, amber and ruby. Aging takes place exclusively in oak barrels and vats.
In accordance with legal provisions, the production and bottling of Marsala are permitted only in the territory of the province of Trapani, excluding the islands and the city of Alcamo.
Today, Marsala is considered one of the four best dessert wines in the world.
THE MARSALA VINE
The white grapes of the prized Grillo, Catarratto, Damaschino and Inzolia vines generate the gold and amber Marsalas. The Pignatello, Nero d’Avola and Nerello Mascalese vines, mixed with white grapes for a maximum percentage of 30%, give rise to ruby Marsala.
MARSALA: HISTORY AND TERRITORY
Marsala grapes grow in a hot, arid climate in western Sicily, in regions rich in vineyards. In the villages of the hinterland it is common to find vines in front of the houses, thus maintaining the ancient practice of personal cultivation.
Marsala’s fortunes are linked to John Woodhouse, a British merchant who, after a shipwreck in Marsala, enjoyed the local Perpetuum wine. He shipped the wine to England, adding alcohol to preserve it, creating a wine similar to Port. Woodhouse invested in the production and export of Marsala, achieving success and wealth.
Entrepreneurs emulated Marsala’s success starting in 1812, when the wine conquered Europe. Vincenzo Florio joined production in 1832, transporting Marsala around the world with his merchant fleet. Today, certain wineries maintain the international reputation of Marsala.
In 1962, the first southern consortium was founded, the “Consortium for the Protection of Marsala Wine”, which represents 90% of production.
Types of Marsala
Marsala is classified based on colour, sugar content and ageing. The main types include:
- Marsala virgin or Soleras: aged for at least 5 years, light amber colour.
- Marsala Superiore Riserva: aged for at least 4 years, lively amber colour.
- Dry superior Marsala: aged for at least 2 years, golden amber colour.
- Superior sweet Marsala: similar to dry but sweeter, golden amber colour.
- Fine Marsala: minimum aging, alcohol content 17 degrees.
- Special Marsala: flavored with sugar, alcohol, spices or other ingredients, such as high-quality egg Marsala.
Consumption and uses
The digestive properties of sage leaves can be enhanced by macerating them for eight days in a liter of Marsala Superiore Riserva. Grandmothers used a spoonful of hot broth as a remedy for colds and flu, a more pleasant practice than regular aspirin.
Marsala grapes grow in western Sicily. Wine is always enjoyed as an aperitif or dessert, replacing sorbet on certain menus. Marsala can be enjoyed cold, hot or at room temperature. The different types are accompanied by different foods: the virgin as an aperitif, the superior with smoked fish, spicy or mild cheeses, the young with fresh cheeses. In cooking, it is used in various recipes and as an alternative to other fortified wines. Marsala should be served in a high-stemmed tulip glass.
Production
Marsala can be virgin or tanned. In the tanned version, cooked must is added for the velvety consistency and amber color. Alcohol is incorporated to increase the alcohol content and caramelized must or miste for sweetness. These components develop the aromatic profile.
