Culture, history, passion and tradition are just a few of its elements; this wine really has its roots in the history of the town. Marsala was among Italy's first wines to be recognized, as we know it today, as a DOC wine. It is soft and sweet with a wood and caramel bouquet and a lusciously sweet and smooth flavor. Marsala is crafted from local, indigenous white grapes like Catarratto, Grillo (the most sought-after grape for Marsala production) or the highly aromatic Inzolia grape. The ruby-colored Marsalas hail from any combination of three local red grape varietals. The fermentation of the Marsala is halted by the addition of a grape brandy when the residual sugar content reaches the pre-determined levels according to the sweet/dry style the maker is shooting for. Similar to the solera system of blending various vintages of Sherry, Marsala often goes through a perpetuum system where a series of vintage blending takes place.