The History of Marsala Wine in Sicily

Bruce White
Nov 25, 2025
2 min read

The Legend The story goes that in 1773 a Liverpool merchant named Woodhouse sailed with his ship along the coast of Sicily towards Mazaro del Vallo. Thanks to a sudden storm, his ship had to dock at Marsala, which was renowned for its taverns. It was here that the merchant tried the best wine from the area, Perpetuum, and he was smitten. He decided to bring some home to England, and to conserve it during the voyage back he mixed it with fortified wine. And so, a true legend of Sicily was born – Marsala.

The true story Marsala wine has a rich and fascinating history rooted in Sicily, Italy. Its story begins in the late 18th century when English merchant John Woodhouse arrived in Marsala and discovered the local fortified wine. Recognizing its potential, he began exporting it to England, where it quickly gained popularity. Marsala wine was soon embraced by Sicilian producers, who refined its production methods and established it as a symbol of Sicilian heritage.

Over the centuries, Marsala became renowned for its versatility—used in cooking, as an aperitif, and for celebratory toasts. Its unique flavor comes from the local grapes and the fortification process, which involves adding brandy. Today, Marsala wine is protected by DOC regulations, ensuring its authenticity and connection to the Sicilian landscape.

Marsala wine is made using a process similar to other fortified wines. It starts with local Sicilian grapes (like Grillo, Catarratto, and Inzolia) that are fermented. After fermentation, a distilled spirit (usually grape brandy) is added to fortify the wine. The wine is then aged in wooden casks, sometimes using a solera system, which blends wines of different ages for complexity. The aging period and sweetness level (secco, semi-secco, or dolce) determine the final style of Marsala.

Here are some of the best Marsala wine producers from Sicily: