Grape: Catarratto, Grillo, Damaschino, Inzola
Tasting Notes: Hazelnut, Apricot, Raisin, Spice
In 1770, a British merchant ship was forced to take shelter in the port of Marsala. Sampling the local wine, they noticed its similarity to the Ports and Sherries that the English favored. They brought the fortified wine back home and Marsala was born. In 1880 Paolo Pellegrino, notary with a strong passion for grape growing, founded the company; Cantine Pellegrino. In few years, succeeded in transforming the family company into one of the most important wineries in Marsala, keeping this leading position until today.
Pellegrino's dry offering is aged at least 2 years in older French oak casks. The final wine is fortified to 18% alcohol. It's medium-full bodied, dry, with strong acidity, light tannins, and has an intense, medium-long finish. Flavors of apricot, hazelnut, dried fruit, and toast are evident. Marsala is a key ingredient in tiramisu or zabaglione, and of course with veal or chicken Marsala.