Tasting Notes: The Florio Dry Marsala is aged in old oak barrels for 30 months – well above the requirements of its DOC specification – in the tranquillity of the centuries-old vaults of the Florio wine cellars. Ideal as an aperitif to go well with medium-aged cheeses, roasted almonds, and fish eggs. It's also a traditional dessert wine excellent with pastries and dried fruit.
Estate History: Founded in 1833 by Vincenzo Florio, the Florio Winery in Marsala looks out towards the bright sea of western Sicily. Made from the Trapani area, Grillo is a vine rich in history with characteristics that have given it the lead role in Marsala production. Produced for more than 200 years, Marsala is a famous Italian fortified wine named after the Sicilian city it belongs to. The birth of Marsala dates back to the late 1700s when John Woodhouse, a famous English merchant, arrived on the island and was "conquered" by wine, bringing back 60 casks. To keep the wine good over the course of his journey he added brandy — thus, Marsala was born.
Currently, the Florio cellars produce around 80% of Italy's original Marsala, the basis of which starts almost exclusively from the Grillo grape. After careful selection of the bunches in the field, the grapes are fermented in concrete tanks in the cellar. At the end of fermentation, the fortification — or "falling in love" — between alcohol and wine takes place. Using micro-oxygenation techniques, The Florio Winery contains varied kinds of oak that add personality and color to the maturing Marsala. Unexpected and original, it’s space, time, and oxygen that breathe life into the rich complexity of Florio wines.
