Try Curatolo Arini's Marsala Superiore Dolce for a lush, round, and soft wine experience. Enjoy delightfully sweet aromas of dried figs, almonds, honey, and vanilla, with a pleasant, clean finish. A dark amber in colour, it's a delicious accompaniment for the right occasion. It is suitable for pairing with cream, fruit or almond-based desserts. 

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

Grapes for this wine are sourced from the coastal area of Marsala, where the cooling ocean winds create a special microclimate, enabling the grapes to become fully ripe with high sugar levels, yet still retain a balance of acidity, lending the wine its characteristic elegance and richness.

Grapes were destemmed and placed in stainless steel tanks for pre-fermentation maceration. Vats were then kept at a monitored temp (20-25C°) for one week, with regular délestage. The wine was fermented to dryness before being fortified up to 18%, and then aged for 5 yrs in Slavonian casks, French and American oak barriques and tonneaux.