In the glass
Aroma: dried apricot, walnut, saline, hay
Palate: dried fig, hazelnut, light rancio, mineral saline
Pellegrino's Vergine Soleras uses a traditional solera system (perpetuo) maintaining wine from multiple decades: a layered, dry Marsala of walnut-and-apricot complexity that reflects the long Pellegrino history.
What it pairs with
-
Pane cunzato (Sicilian bread with oil, tomato, anchovy, aged cheese)
The wine's dry oxidative character and saline mineral notes match the rich, layered Sicilian street food. -
Served solo as aperitivo
In western Sicily, a small glass of dry Marsala Vergine is a traditional before-dinner pour. -
Caponata di melanzane
The wine's dry oxidative character bridges the sweet-sour aubergine dish perfectly.
History
The Pellegrino Vergine Soleras is produced using the traditional perpetuo (solera) method in which wine from multiple vintages is blended, preserving historic base wines from the founding decades of the winery. This technique is the most authentic Marsala production method, linking current production directly to the 1880 founding.
- 1880 — Pellegrino Marsala solera programme established at founding
- 1950 — Vergine Soleras established as the driest, most traditional Pellegrino expression
Facts
- Producer
- Cantine Pellegrino
- Grapes
- Grillo
- Classification
- Marsala Vergine DOC
- Oak
- Minimum 5 years in large Slavonian oak; solera-style perpetuo blending
- ABV
- 18.0%
- Price
- €18-32 at retail
- Drinking window
- 5-30+ from vintage
- First vintage
- 1880