Colombo Premium Wine from Italy

Sicily’s most famous wine was first made in the city of the same name on the western coast of the island. In the late 1700s a British sea merchant docked in Marsala and tasted the local wine. He was so impressed that he decided to export a few barrels to England. In order to help the wine survive the long journey at sea, he added a small percentage of brandy to the wine. When the wine arrived in England it was an instant hit. People demanded more, and thus Marsala as we knew it was born.

Although most of the world recognizes that Marsala can only be produced in Marsala, Sicily due to the types of local grapes, unique weather and soil conditions, there are several domestic imposter products that use the Marsala name. Even though they may have similar names, a side by side comparison quickly reveals the superiority of the real Marsala from Sicily, of which Colombo is the best example. Colombo has earned the respect and trust of more professional and home chefs and is the #1 selling imported Marsala in the US.

Great chefs, both professional and home, have come to trust Colombo Marsala because it is of the highest quality and its consistency bottle after bottle. The last thing any chef wants is to add an inferior ingredient to a dish. That’s why chefs have piece of mind when using Colombo. And because of the rich flavor and higher alcohol (18%), Colombo holds its flavor profile when being cooked. Many inferior Marsalas break down and become watery and flavorless. Colombo can also be enjoyed as an aperitif or dessert wine.