DESSERT AND SPECIALTY WINES

• Ambra (WhFoSw): Any proportions of Ansonica (locally Inzolia), Catarratto, Damaschino, and/or Grillo
• Oro (WhFoSw): Any proportions of Ansonica, Catarratto, Damaschino, and/or Grillo
• Rubino (RdFoSw): Minimum 70% Nerello Mascalese, Nero d’Avola, and/or Perricone (locally Pignatello); maximum 30% Ansonica, Catarratto, Damaschino, and/or Grillo
• Fine (Ambra, Oro, Rubino)
• Superiore or Vecchio (Ambra, Oro, Rubino)
• Superiore Riserva (Ambra, Oro, Rubino)
• Vergine or Soleras (Ambra, Oro, Rubino)
• Vergine Stravecchio or Riserva (Ambra, Oro, Rubino)

• Marsala Fine or Superiore in the ambra style may contain additions of (1) mosto cotto (boiled grape must), (2) concentrated must, either unfermented or partially fermented, and/or (3) sifone (Marsala-grape must with added alcohol); Marsala Fine or Superiore in oro and rubino styles may contain additions of concentrated must and/or sifone, but not mosto cotto; no additions of must or sifone are allowed for Marsala Vergine
• Minimum alcohol level: 17.5% for Fine; 18.0% for all other styles
• Residual sugar: Maximum 40 g/l (4.0%) for designation as secco; 40–100 g/l (4.0–10.0%) for designation as semisecco; minimum 100 g/l (10.0%) for designation as dolce
• Aging: For Fine, minimum 1 year, including 8 months in barrel (ERD = November 1, V+1); for Superiore, minimum 2 years, including 20 months in barrel (ERD = November 1, V+2); for Superiore Riserva, minimum 4 years, including 44 months in barrel (ERD = November 1, V+4); for Vergine, minimum 5 years, including 56 months in barrel (ERD = November 1, V+5); for Vergine Stravecchio, minimum 10 years, including 116 months in barrel (ERD = November 1, V+10)
• Marsala wines already suitable for sale can have alcohol and/or wine spirit added “in order to adapt them to particular market needs” (and then have to rest at least one month before being marketed)