Marsala wine is a fortified wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine first received Denominazione di Origine Controllata (DOC) status in 1969. The ruby-colored Marsala wine hail from any combination of three local red grape varietals – Grillo, Inzolia and Catarrato. The fermentation of Marsala is halted by the addition of grape brandy when the residual sugar content reaches the pre-determined levels according to the sweet/dry style the producer is shooting for. Lazzaroni Marsala Dry and Sweet wines have been aged about one year with 17% Alc. by Vol. While it is produced to be consumed before or after dinner, Marsala wine is frequently used in cooking and is especially prevalent in many Italian restaurants.
