Winery tasting in Marsala and Mothia lagoon tour
An experience to taste the excellent Sicilian wines now famous in the world with combinations of typical local products to enhance the flavor, all within historic cell...
Profile
Structure
Drinking window
Best 5 to 30 years from vintage.
vintage5 yrs30 yrs32 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
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.More wines for fish →
- Served solo as aperitivo In western Sicily, a small glass of dry Marsala Vergine is a traditional before-dinner pour.More wines for aperitifs and small plates →
- Caponata di melanzane The wine's dry oxidative character bridges the sweet-sour aubergine dish perfectly.More wines for chicken and white meat →
With cheese
How to serve Pellegrino Marsala Vergine Soleras
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a small fortified-wine glass: the bowl shape rewards the wine's structure.
- Pair with. Pane cunzato (Sicilian bread with oil, tomato, anchovy, aged cheese), Served solo as aperitivo, Caponata di melanzane. Match the wine's structure to the dish's fat and salt.
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.
- 1880Pellegrino Marsala solera programme established at founding
- 1950Vergine Soleras established as the driest, most traditional Pellegrino expression
Facts
- Producer
- Cantine Pellegrino · visiting guide
- 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
Frequently asked about Pellegrino Marsala Vergine Soleras
What does Pellegrino Marsala Vergine Soleras taste like?
On the nose, dried apricot, walnut, saline, hay. On the palate, dried fig, hazelnut, light rancio, mineral saline. Structurally full-bodied, low tannins, medium acidity with a long, dry, nutty-oxidative finish. 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.
When should I drink Pellegrino Marsala Vergine Soleras?
Drink 5-30+ from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Pellegrino Marsala Vergine Soleras?
Pane cunzato (Sicilian bread with oil, tomato, anchovy, aged cheese) is the canonical pairing. Other strong matches include Served solo as aperitivo and Caponata di melanzane. The wine's dry oxidative character and saline mineral notes match the rich, layered Sicilian street food.
What grapes are in Pellegrino Marsala Vergine Soleras?
The blend is Grillo. The wine is classified as Marsala Vergine DOC.
Tags
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