Marsala Superiore is a premium classification of Marsala wine, aged for a minimum of two years in wooden casks. It has an alcohol content of around 18% ABV and comes in three levels of sweetness: Secco (dry) with up to 40g of residual sugar per liter, Semisecco (semi-dry) with 41-100g of sugar, and Dolce (sweet) with more than 100g per liter.
The wine is further categorized by color: Oro (gold) and Ambra (amber), both made from white grape varieties, and Rubino (ruby), produced using red grapes. Marsala Superiore is made from traditional Sicilian grape varieties. Oro and Ambra wines are crafted from Grillo, Catarratto, Inzolia, and Damaschino, while Rubino uses Perricone, Nero d'Avola, and Nerello Mascalese.
The production process involves fortification with neutral grape spirit, which increases the alcohol content and stabilizes the wine for aging. Read more
Depending on the style, some versions (especially Ambra) include mosto cotto (cooked grape must), which adds depth and a caramelized flavor. The aging process in oak or cherry barrels enhances Marsala Superiore’s complexity, giving it distinct notes of dried fruit, nuts, vanilla, caramel, and toffee in its dry versions, while sweeter varieties showcase flavors of figs, raisins, and honey.
Ruby Marsala tends to have red fruit and plum notes. Marsala Superiore is widely appreciated both as a drinking wine—served as an aperitif or paired with desserts—and as a cooking ingredient, playing a key role in dishes like Chicken Marsala, veal scaloppine, and Sicilian desserts such as Zabaione.
