This is a tribute to Marsala, the revolutionary and the contemporary. The eucharistic consumption of this syrup tinged liquor that has been known since the end of the 1700s and one which contributes to global Italian culture.

Marsala’s history weaves a narrative that brings together alchemy, forward-looking personalities, insights, business, naval companies, entrepreneurial synergies and love stories.

Sicily’s central location in the Mediterranean has given it millennia of different tastes, knowledge, agronomy and progress. Today, mixing the needs of the disengaged with those searching for verve mixology, and keeping family values firmly in place, the Cantine Pellegrino make their Marsala using methods and techniques different to many producers, giving life to new combinations whilst recalling the founding fathers.

With an innovative style, tinged with modern pop culture, five labels have been born, each with the different characteristics of Marsala.

Gold, amber and ruby are expressions of blends from native vines and sartorial refinements, dedicated to the illustrious pioneers who have marked the history of the famous Italian wine: from John Woodhouse, the English businessman who in 1773 invented Marsala, to Benjamin Ingham who gave his entrepreneurial knowledge to production, to Joseph Whitaker, global exporter and to Horatio Nelson who decanted this liquor around the aristocratic rooms of Europe; and lest we forget the epic story of Ana Maria Ribeiro Da Silva, better known as Anita, wife of Giuseppe Garibaldi, who sipped it during the planning phase of the military strategy in the reunification of Italy.

The Pellegrino Marsala revolution brilliantly seals the entrepreneurial and commercial attitude of the English people and the farming knowledge of the people of Marsala, linking the future of wine to the roots of its origins: infusing that characteristic, authentic and charismatic trait that makes Marsala a symbolic wine and ambassador of Italian style.

Marsala’s natural oxidised taste, their changing colours, velvety aromatic reflections, hints of juicy apricot and honey, or leather, spices, tobacco all conferred by aging in wood, they have a dialogue with the mezcal, whiskey, gin, and find harmony in the combination with Mediterranean medicinal herbs, the complexity of cheeses, crustaceans and cured fish roe, without setting limits to the revolutionary combinations in fine dining.

Marsala’s future is thus, a revolution. An ode to the past with an eye on the present. Mixologists will play with it, structure it, use it in their concoctions, but what remains is a drink that has found a place in the homes across Italy, one of history and modern interpretation.

Don’t spoil it, that’s all we ask.