Curatolo Arini's Marsala Fine Secco is a full-bodied, traditional-style Marsala with robust notes of raisin and vanilla. This Dry-style Marsala is made with skill and care, and is sure to bring out the best in your cheeseboard!

About the Producer

Established in 1875 by Vito Curatolo Arini, the winery is now run by the fifth generation of the Curatolo family, making it the oldest family-owned Marsala producer. Alberto Antonini is the consultant winemaker and his influence is evident in the wines, combining the richness that Sicily can easily provide with the freshness only someone with Alberto’s experience can retain.

Thanks to the favourable climate in Sicily, consistency in quality can be assured from vintage to vintage.

The Marsalas, still made in the traditional way, are true to tradition and make a great alternative to Sherry. The stunning art-deco label was designed by Ernesto Basile, a famous Palermo architect in the latter part of the 19th century. The Marsala Fine is an expressive dry style with delicious notes of dried citrus and toasted almonds. The Marsala Superiore uses base wines made from the native Sicilian grapes Grillo, Inzolia and Catarratto fortified with white grape spirit and aged for five years in cask. The Riserva is only made in the best vintages and undergoes a similar ageing process, resulting in a rich, aromatic and heady wine. The Marsala Vergine Riserva, similarly produced in only the best vintages, sees a longer ageing process that lasts almost 25 years. As a result of this, it has beautiful length and complexity.

Vineyard and Winery

The vineyards are located in Western Sicily, just slightly inland from Marsala in the Trapani province. The vines are east facing and spur cordon pruned, planted on sandy and clay rich soils.

For the base wine, the native varieties Grillo, Inzolia and Cataratto were soft pressed, before fermentation took place at controlled temperatures of 20-25°C. 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) were then added to the base wine, raising the alcohol level, the desired sugar level, and the traditional flavours. The wine was then aged for two years in 500-litre Slavonian oak barrels.