” The west coast of Sicily is an alternation of cliffs and sandy beaches.

A varied ecosystem, with changeable morphology and a very rich landscape.

It is only around Marsala that the beaches become a steady presence: fine, powdery sand brought in by the sea through the San Teodoro Passage of Isola Lunga, a place of breathtaking beauty. Near Marsala we have the Stagnone, one of the richest lagoons on the island An old Phoenician harbor, a Greek shelter, and a Roman emporium.

Thanks to the presence of the salt pans- a system of basins used for refining sea salt through the evaporation of water – the climate in the Stagnone almost always constant and the salinity does not fluctuate.

It is wonder that marsala cellars sprout near these low, sandy beaches. It is no wonder that the sand comes into the courtyards, invades the warehouses and collects on the barrels.
The sea, the limestone in the sand, the constant temperature have made this wine so dense -a wine created by chance and which becoming the flavor of an era.

Because the sand that comes to rest on the terracotta tiles covering the salt is the same that eddies between the bottles lied to rest in the entrails of the cellars. It is a sand that carries grains of salt and the scent of the sea. It is this salt that gives the dry taste, the confusing uncertainty, and the flavor with a hint of the sea to a wine that, in other circumstances , would be a sweet wine like any other.