Pellegrino BIP Benjamin Marsala Superiore Riserva 2013 Oro Dolce

BIP Benjamin marsala is named after the English merchant Benjamin Ingham. He settled in Palermo (Sicily) in 1806 to import wool from England. Soon Benjamin learned about the fortified wine marsala, upon which he decided to export marsala to England and other markets. BIP stands for Benjamin Ingham Palermo.

The Grillo, Catarratto and Inzolia vines stand on sandy soil, on the coastline of Marsala and Petrosino. Here on Sicily's west coast, there is a Mediterranean climate with mild winters, low rainfall and very hot and windy summers. Under these conditions, harvesting takes place from mid-September, when the grapes are very ripe. Cold maceration precedes fermentation which is stopped with 5 years of aged brandy to a strength of 18%. Then the marsala rests for more than 4 years in 50hl and 80hl oak barrels.

Tasting note

The colour is golden yellow with amber nuances. In the nose, delicious aromas of melon, honey and notes of mirabel plums. The sweet taste is dominated by apricot and stewing pear, before finishing with a long finish.

Carlo Pellegrino

Sicily is Italy's 2nd wine-growing region. The Carlo Pellegrino family has been making marsala (fortified wine) and still wines here since 1880. To do so, 3 wineries have been built over the years: the historic cellar in the middle of the city of Marsala for making the marsala; the modern winery just outside the city where the still wines are made, equipped with state-of-the-art technology; and then the winery on the island of Pantelleria, where the zibibbo grape (muscatel) is vinified for the sweet white wines. Sicily's wines have a character all their own. The influence of the sea on the climate is obviously strong. It calls for grapes that, despite the heat, can produce wines with good acidity. The wine regions around the city of Marsala have been growing the main Sicilian grapes for hundreds of years: nero d'avola, grillo, inzolia, catarratto and zibibbo. The zibibbo (the Arabic word for muscat) is mainly used for sweet wines. The white grillo, inzolia and caterratto were originally used for marsala but are now also vinified as still wines with very good results. For red wines, it is mainly nero d'avola and nerello mascalese. Both red and white grapes blend well with international grape varieties such as syrah and chardonnay and are often added to increase consumer recognition. The people are particularly hospitable, and you will also be welcomed with open arms at Pellegrino's in Marsala. People love to talk about the island's peculiarities and delicious cuisine. They are not proud to be Sicilian for nothing.