Profile

Structure

Bodyfull
Tanninlow
Aciditylow
Sweetnessoff dry
Oakbarrel aged

Drinking window

Best 2 to 12 years from vintage.

vintage2 yrs12 yrs14 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

Full-bodiedLow tanninLow acidityOff DryMedium, Soft, Warming finish

Aroma: dried apricot, caramelised orange, light nut, vanilla

Palate: dried stone fruit, caramel, gentle oxidative, warm finish

Rallo's Marsala Superiore is the historic house's standard fortified expression: accessible, caramelised-fruit and gently oxidative from the 1860-founded Marsala cellar.

What it pairs with

With cheese

Piacentinu Ennese Our pick Piacentinu runs from mildly to more intensely peppery, with light saffron notes. An off-dry Marsala Superiore, with dried apricot, caramel and a gentle oxidative edge, softens the pepper and echoes the saffron.

How to serve Cantina Rallo Marsala Superiore

Allow 5 minutes from open to pour.

  1. Open and pour. Open and pour directly. No decanting required for this style.
  2. Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a small fortified-wine glass: the bowl shape rewards the wine's structure.
  4. Pair with. Zabaglione, Tiramisu, Pan-fried chicken al marsala. Match the wine's structure to the dish's fat and salt.

History

Cantina Rallo was founded in 1860 by Diego Rallo, making it one of the oldest Marsala houses still in operation. Acquired by the Vesco family in 1996, the estate continues to produce accessible Marsala alongside Sicilian table wines from Alcamo and Pantelleria.

  1. 1860Cantina Rallo founded by Diego Rallo in Marsala
  2. 1996Vesco family acquires Rallo; estate range expanded

Facts

Producer
Cantina Rallo · visiting guide
Grapes
Grillo (70%), Catarratto (30%)
Classification
Marsala Superiore DOC
Oak
Minimum 2 years in large Slavonian oak barrels
ABV
18.0%
Price
€12-20 at retail
Drinking window
2-12 from vintage
First vintage
1860

Frequently asked about Cantina Rallo Marsala Superiore

What does Cantina Rallo Marsala Superiore taste like?

On the nose, dried apricot, caramelised orange, light nut, vanilla. On the palate, dried stone fruit, caramel, gentle oxidative, warm finish. Structurally full-bodied, low tannins, low acidity with a medium, soft, warming finish. Rallo's Marsala Superiore is the historic house's standard fortified expression: accessible, caramelised-fruit and gently oxidative from the 1860-founded Marsala cellar.

When should I drink Cantina Rallo Marsala Superiore?

Drink 2-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Cantina Rallo Marsala Superiore?

Zabaglione is the canonical pairing. Other strong matches include Tiramisu and Pan-fried chicken al marsala. Marsala is the defining ingredient in zabaglione; drinking Rallo alongside deepens the experience.

What grapes are in Cantina Rallo Marsala Superiore?

The blend is Grillo (70%), Catarratto (30%). The wine is classified as Marsala Superiore DOC.

Tags

catarratto fortified marsala full body grillo low acid medium term mood festive mood rustic occasion dinner party occasion weeknight off dry old world pairs with creme brulee pairs with fruit desserts pairs with pork price everyday value pick

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