Marsala

Question 1

who first manufactured Marsala?

Answer 1

John Woodhouse in 1773

Question 2

what is mosto cotto?

Answer 2

cooked must used to adjust color and sweetness in Marsala

Question 3

what is sifone?

Answer 3

a mistelle produced by fortifying the unfermented must of overripe grapes, used to adjust color and sweetness in Marsala

Question 4

what are the three colors of Marsala?

Answer 4

ambra, oro and rubino

Question 5

what grapes are used in the production of ambra and oro Marsala?

Answer 5

preferred: Grillo, Inzolia (Ansonica)

high yielding and of less interest: Catarratto and Damaschino

Question 6

what is concia?

Answer 6

the practice of adding mosto cotto, only permitted in ambra Marsala

Question 7

what grapes are permitted in the production of rubino Marsala?

Answer 7

Perricone, Calabrese (Nero d’Avola), and Nerello Mascalese with the addition of up to 30% white varietals

Question 8

what is the max RS for secco Marsala?

Answer 8

40 g/l

Question 9

what is the RS range for semisecco Marsala?

Answer 9

40-100 g/l

Question 10

what is the minimum RS for dolce Marsala

Answer 10

100 g/l

Question 11

what is the minimum aging for Fine Marsala?

Answer 11

one year

Question 12

what is the minimum aging for Superiore Marsala?

Answer 12

two years

Question 13

what is the minimum aging for Superiore Riserva Marsala?

Answer 13

four years

Question 14

what is the minimum aging for Vergine Marsala?

Answer 14

five years

Question 15

what is the minimum aging for Vergine Stravecchio Marsala?

Answer 15

ten years

Question 16

at what point is Vergine Marsala fortified?

Answer 16

after fermentation. Mosto cotto and sifone are not permitted

Question 17

what is “Vecchio Samperi”?

Answer 17

Marco de Bortoli’s vintage dated, unfortified Marsala. Released as Vino da Tavola.