The Products

Colombo Marsala is handcrafted to the exact standards of a centuries-old recipe that begins with harvesting the highest quality Grillo, Inzolia and Catarratto grapes, which are the key ingredient to our wine. Next, the “Mistella”, fresh grape must with addition of alcohol is made.

We also add a special ingredient, cooked must, which gives the special colour and texture to our Marsalas.

This event takes place only once per year, just after the harvest.

White wine, Mistella and cooked must are then blended together and ready to be stored in big Slavonian casks, where they will stay for minimum 18 months before being bottled.

We have two different Colombo Marsala:

COLOMBO FINE DRY MARSALA

VARIETALS: Grapes: Inzolia, Cataratto, Grillo
VINEYARDS: Produced in the D.O.C. area in the Trapani Province, Western Sicily
SOIL: Medium soil, clay
CULTIVATION: counter-espalier, spurred cordon pruning
HARVEST: Mid-September

VINIFICATION: Soft press and slow fermentation at a controlled temperature of 20-25°C. The base wine is of a more or less intense straw color, with a 12% alcohol content and a minimum residual sugar level of 20g/l. Alcohol, Mistella (fresh grape must with added alcohol) and Mosto Cotto (concentrated fresh grape must which is traditionally “cooked” during 36 hours until it reduces to a third of its original volume) are then added to the base wine, thus giving it respectively its final alcohol content, the desired sugar level and the traditional flavor.

For Colombo Marsala, we add then 10% of superior Marsala, Marsala Superiore Dry, which is aged for minimum 4 years.

AGEING: Aged for over 18 months (minimum 1 year by law) in Slavonian oak barrels
TASTING NOTES: With hints of raisins and vanilla it is dry, full, and harmonic on the palate. Colombo Marsala Fine Dry is perfect for fish and meat preparation. An elegant aperitif to serve with cheese.
PAIRINGS: Pistachio cakes, Pear, apple, peach or tart and cake. Tiramisu ( we generally put Marsala in the cream), Ricotta cheese deserts ( Cannoli, Ricotta Tarts, Cassata Siciliana), Any almond Desserts, Dry fruit cakes and sweets

ABV: 18%
Total Acidity 4,4 gr/l
Residual Sugar 34 gr/l

COLOMBO FINE SWEET MARSALA

VARIETALS: Inzolia, Cataratto, Grillo
VINEYARDS Produced in the D.O.C. area in the Trapani province, Western Sicily
SOIL: Medium soil, clay
CULTIVATION: counter-espalier, spurred cordon pruning
HARVEST: Mid-September

VINIFICATION: Soft press and slow fermentation at a controlled temperature of 20-25°C. The base wine is of a more or less intense straw color, with a 12% alcohol content and a minimum residual sugar level of 20g/l. Alcohol, Mistella (fresh grape must with added alcohol) and Mosto Cotto (concentrated fresh grape must which is traditionally “cooked” until it reduces to a third of its original volume) are then added to the base wine, thus giving it respectively its final alcohol content, the desired sugar level and the traditional flavor.

For Colombo Sweet Marsala, we add then 10% of superior Marsala, Marsala Superiore Sweet, which is aged for minimum 4 years.

AGEING: Aged for over 2 years (minimum 1 by law) in Slavonian oak barrels
TASTING NOTES Dark amber, with hints of dates and apricots it is sweet, full, warm and harmonic on the palate with an elegant, dried fruit finish. Colombo Marsala Fine Sweet is perfect for poultry and dessert preparation.

PAIRINGS: Cheese: strong hard cheese, Stilton, Roquefort, Parmesan or any aged cheese. As an aperitif it has to be serve chilled: it’s delicious with just some roasted almonds, cheese canapés or assorted charcuterie. Dark Chocolate, Chocolate cakes and sweets. Dry fruit cakes and sweets

ABV 18%
Total Acidity 4,3
Residual Sugar 104 gr/l