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The Cru Artisan College Study Guide 13 Excerpts taken from the Italian Wine Scholar Manual The Wines Classic Marsala is essentially a fortified wine produced from white grapes. There are three main types of Marsala: Marsala Vergine, Marsala Superiore, and Marsala Fine. Marsala can be fur- ther classified based on color (oro for golden, ambra for amber, and rubino for ruby) and residual sugar. For residual sugar, the levels are: secco (dry, less than 4%), semisecco (semi-dry, 4–10%) and dolce (sweet, more than 10%). Marsala Vergine: Marsala Vergine must spend a minimum of five years in wood and have less than 4% residual sugar, as well as a final alcohol content of at least 18% ABV. If the wine has matured in wood barrels for at least ten years, it may be labeled as riserva. Marsala Vergine accounts for a very tiny portion of production and is considered the closest in style to the ancient vino perpetuo. Intense and complex, the wines have a dry, rich, savory, and smooth palate with a long finish. Marsala Superiore: Marsala Superiore must be matured in wood barrels for at least two years and have a minimum final alcohol content of 18% ABV. It can be released as riserva after four years of wood maturation. These wines are soft and vel- vety with complex aromas of dried fruit and nuts with balsamic nuances. Marsala Superiore is a versatile product that can be consumed either as an apéritif, dessert wine, or meditation wine; it can also be paired with medium-aged cheeses. Marsal Fine: The simplest style of Marsala, Marsala Fine must be matured for a minimum of one year and have at least 17.5% ABV. Although it's also produced to serve as an apéritif or as an after-dinner libation, the majority is sold to the food industry. THE WINES CANTINE FLORIO TARGA RISERVA 1840 GRAPE VARIETY: 100% Grillo REGION/ DENOMINATION: Sicily, Marsala Superiore Riserva Semisecco DOC VINEYARDS: On this coastal strip of the towns of Marsala, Petrosino, and other inland areas of the province of Trapani, the terre rossa soils are low in fertility and rich in silica. WINEMAKING: Extraordinarily-ripe grapes with a high sugar content are harvested by hand. Fermentation takes place at controlled temperatures and the resulting wine is blended with fortified must, cooked must, and wine-brandy. It's matured at least seven years in oak barrels.