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authentic and generous wines.

The fortified wines constitute an oenological category of a great historic importance, due to the fact that the introduction of “fortification” technique allowed the long way distance wine trade development. This happened for example with the Marsala wine starting at the end of 18th century thanks to Inghams and Whitakers.

From technical and legislative point of view, fortified wines are born starting with a basic wine, with not less than 12% of alcohol, then this shall be added to wine alcohol (or wine spirit) and sometimes to “mistella” (alcohol added to the must to stop the fermentation). The result is a stabilised wine, easy to preserve, of an alcoholic strength between 15% and 22% vol.

They are remarkable for their complexity, elegance, magnificence, for their very particular and various sensorial “outfit”: It’s all to sip and smell, letting they enchanting you with their shoal fruits, figs, apricot, orange and peach jams, and spices perfumes. Fortified wines must to be savoured in meditation, they also enrich desserts.

Sicily is on a high level rang in fortified wines production: the historic Marsala wine stands beside many great kinds of Malvasia and Zibibbo grapes (Moscato d’Alessandria).

the vines

Zibibbo

Zibibbo grape - reference: http://www.vitisdb.it

The name "Zibibbo" (from the original Arabic term "zabib", raisins) identifies in Sicily the vine known with the name Moscato d'Alessandria or Moscatellone, this last one (like as “big Moscato”) highlights the bunches and berries big s...

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White Malvasia

 White Malvasia grapes - reference: http://www.vitisdb.it

“Malvasia” identifies a wide vines group, with white or black grapes, cultivated in regions with many differences in weather and soils. These vines’ features are very different and anything but homogeneous; in fact, just a few va...

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fortified wines

Zibibbo
Zibibbo
Malvasia
Malvasia
Moscato
Moscato