Marsala, a representative fortified wine of Sicily, Italy, is also known by the nickname "Victory Wine." Behind Marsala's rise to global renown, unexpectedly, are the British Navy and the history of the Napoleonic Wars.
During the Napoleonic Wars from the late 18th century to the early 19th century, Britain used Sicily as a strategic base to secure control of the Mediterranean Sea. Admiral Horatio Nelson, a hero of the British Navy, also moved through Sicily to direct operations, and port cities such as Palermo and Marsala served as key supply bases for the British fleet.
Marsala was originally a local wine produced in western Sicily. But the situation changed when British merchant John Woodhouse introduced it to Britain in 1773. Woodhouse judged that Marsala had the potential to rival Port and Sherry, which were popular in Britain at the time. He developed it into a wine suitable for long-distance voyages by adding grape distillate to raise the alcohol content.
After the fortification process, Marsala maintained stable quality even on long voyages and quickly gained popularity among British merchants and the Navy. It is said to have earned the nickname "Victory Wine" as it was supplied to the British fleet led by Admiral Nelson and as the British forces racked up consecutive wins. As the stature of the British Navy grew during the Napoleonic Wars, Marsala also began to gain fame across Europe.
Marsala is counted alongside Spain's Sherry, Portugal's Port, and Madeira as one of Europe's representative fortified wines. It has a higher alcohol content than regular wine and undergoes oxidative aging. In particular, Marsala is evaluated as a wine that combines Sherry's nutty flavors, Port's rich texture, and Madeira's stable aging characteristics.
Carlo Pellegrino, founded in 1880, is a leading producer that emerged during the heyday of the Marsala industry. Founder Paolo Pellegrino saw the potential of the rapidly growing Marsala industry and entered the wine business. The winery has since remained family-run for more than 140 years, establishing itself as a leading Marsala producer representing Sicily.
Carlo Pellegrino is considered a prime example of an industry grown by British merchants being carried forward by Sicilian producers. To this day, while maintaining Marsala's traditional winemaking methods, it plays a role in promoting the value of Sicilian wine in the global market.
Carlo Pellegrino is also cited as a producer leading the reevaluation of Marsala in recent years. In the past, Marsala had a strong image as a cooking wine used for tiramisu or sauces, but Pellegrino has worked to promote Marsala as a premium fortified wine on par with Sherry, Port, and Madeira.
In practice, the winery presents a diverse lineup, including not only traditional Marsala but also long-aged Riserva and Vergine styles. Emphasizing that Marsala is not just a cooking ingredient but a complex wine to enjoy as an aperitif and a digestif is part of this effort.
Marsala Semisecco uses native Sicilian varieties such as Grillo, Catarratto, and Inzolia. The grapes are harvested at full ripeness in mid-September and fermented at 20–22°C. Afterward, alcohol is added for fortification, and components such as Mosto Cotto, a concentrate made by slowly reducing grape must, are added to complete the flavor. In this process, an amber hue and notes of caramel and dried fruit—rare in ordinary white wines—develop. It is then aged in oak barrels for at least one year.
By regulation, Marsala is classified by sweetness into SECO (Secco), Semisecco, and Dolce. SECO is a dry style, Dolce is a sweet style close to a dessert wine, and Semisecco falls in between.
Semisecco is considered a relatively approachable style among Marsalas. The dry SECO can feel somewhat challenging to beginners due to nutty flavors from oxidative aging, while Dolce tends to be quite sweet. In contrast, Semisecco balances moderate sweetness and acidity with flavors from oak aging, allowing the distinct character of Marsala to be enjoyed with relatively little burden.
The wine is deep amber. On the nose, quince and orange peel mingle with dried apricot for an elegant, richly balanced profile. On the palate, subtle citrus adds freshness. Moderate sweetness and complexity from oxidative aging are in balance, leaving a long finish. It won the top prize in the fortified wine institutional sector at the 2026 Korea Wine & Spirits Awards. The domestic importer is Hitejinro.