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Knowing our own land and making the best of it

Marsala, the city of Giuseppe Garibaldi, has an old and timeless relationship with wine: the noble and rich Marsala wine, the oldest and richest of the Sicilian wines was discovered by the Englishman John Woodhouse in 1773. Marsala wine is an incomparable dessert wine, can be used in cuisine and moreover is an excellent aperitif to be served cold. Besides all of this, the wine is a superb ingredient for cocktails.

The wine route is a suggestive path that goes through vineyards stretching as far as the eye can see surrounded by small and big firms representing a milestone in the town’s history. Among those you find the Cantine Lombardo.
The grapes harvested and chosen for the production of the Marsala wine are grillo, catarrato, inzolia and damaschino (dark grapes).Among the dark grapes we are allowed to use such varieties such as pignatello calabrese, nerello mascalese and nero d'avola grapes.

The regulations governing the production of the Marsala wine, provide five typologies of Marsala. The aging process is as follows: fine ( aged one year), superior ( two years), superior riserva (four years) vergine ( 5 years) and vergine riserva ( not less than 10 years).
Besides, according to the sugar content, Marsala can be dry, semi-dry and sweet. Likewise, depending on the colour, Marsala wine can be amber, gold and ruby ( from the dark grapes).

The industry of Marsala wine is a thriving local business started with the British and continued by the Lombardo family since the nineteenth century.