LOMBARDO
On the western edge of Sicilia, in sunlit Marsala, Lombardo has been keeping the island’s fortified-wine tradition on course since 1881, when Giuseppe Lombardo Maltese imagined his ships carrying local casks far beyond the coast. Here, fortification is heritage, not a shortcut.
Grillo, Catarratto and Inzolia ripen in the hot, dry winds; after fermentation, wine spirit is added to stabilise the base and prepare it for long élevage. In an in‑perpetuum rhythm akin to solera, younger wines feed older barrels, building quiet complexity while seasoned oak does its patient work.
Marsala DOC is inseparable from trade history that began to turn global in 1773, and Lombardo embraces that maritime DNA: from Vergine/Soleras styles to deeper reserves, the story is written in wood, time and the steady craft of multi‑vintage maturation.LOMBARDO
On the western edge of Sicilia, in sunlit Marsala, Lombardo has been keeping the island’s fortified-wine tradition on course since 1881, when Giuseppe Lombardo Maltese imagined his ships carrying local casks far beyond the coast. Here, fortification is heritage, not a shortcut.
Grillo, Catarratto and Inzolia ripen in the hot, dry winds; after fermentation, wine spirit is added to stabilise the base and prepare it for long élevage. In an in‑perpetuum rhythm akin to solera, younger wines feed older barrels, building quiet complexity while seasoned oak does its patient work.
Marsala DOC is inseparable from trade history that began to turn global in 1773, and Lombardo embraces that maritime DNA: from Vergine/Soleras styles to deeper reserves, the story is written in wood, time and the steady craft of multi‑vintage maturation.
