Overview: Florio, the largest Marsala winery in Sicily, is targeting a new demographic of cocktail enthusiasts with its fortified wines. The brand leverages its long-standing expertise in oak ageing to provide the stability and structure necessary for modern mixology. This strategic shift reintroduces Marsala into contemporary drinks while maintaining its fine wine prestige.
The Full Story
Marsala possesses a venerable history dating back to the 1770s, though it emerged from older winemaking traditions. Florio has been producing the wines since 1833 and remains the foremost advocate for the spirit. Tommaso Maggio was named Master Winemaker of the Year by The Drinks Business in February 2026, recognizing a string of top scores in blind-tasted competitions. While Marsala production history dates to the 1770s, the oxidative fortified style initially won favour as a stable product to ship across the seas.
Although Marsala is not as popular as in its 19th-century heyday, a handful of producers are turning the tide and re-establishing its position in the global wine trade. Florio is pitching itself to a new category of consumers that, although passingly familiar with fortified wine, could gain a lot from Marsala. The winery has around two hectares of Marsala ageing in its seaside cellars. Some will have a couple of years to enhance flavour; others will spend decades in oak to transform the liquid.
Production & Profile
Specific expressions aged minimum four years are ready to add to the mixologist’s backbar. The Florio Marsala Superiore Riserva Secco NV is the lighter and drier of the two, featuring notes of vanilla and ripe fruit with a naturally refreshing profile. It can feature in lighter serves and spritzes. The Marsala Superiore Riserva Semisecco NV is sweeter and slightly more alcoholic, with a flavour profile that adds richness to a drink. Its flavours include apricots, dates, honey and liquorice, meaning the Marsala could easily take the role of a dark spirit in a cocktail.
Patrick Schmitt MW tasted the two Florio expressions this month. The Secco presents a beautiful orange-gold appearance with a nutty nose, caramelised notes, a touch of tangerine and wonderful toffee-like aromas. The palate is finely grippy and refreshing, with very gentle sweetness at the core giving way to orange zest, candied lemon, caramel and honey-roasted almonds. The finish is dry, mouth-watering and nutty, with a lingering note of caramelised almonds and a very gentle warmth.
The Semisecco shows caramel and burnt sugar on the nose, with beeswax and old furniture. The palate displays gentle sweetness and a viscous texture, with a core of candied orange and dried apricot followed by beeswax and burnt sugar. Sweet honey-roasted almonds dominate, but the mid-palate retains some fruitiness. The finish is long, dry, nutty and warming, with roasted nuts and a touch of chalky phenolics.
Brand & Industry History
Marsala has flown the flag as one of Sicily’s – and Italy’s – great wines since its creation in the 1770s. The oxidative fortified style initially won favour as a stable product to ship across the seas, but soon had won admirers for its rich flavours on a refreshing profile. While not as popular as in their 19th-century heyday, producers are turning the tide and re-establishing its position in the global wine trade.
What This Means
Some of the 19th century’s most iconic cocktails – think of the Porto Flip or the Adonis – used fortified wine as their base, yet wine is now often forgotten in mixology, or at least relegated to a walk-on role. There is a perception that wines are too light or delicate to include in a cocktail, but it is certainly not the case for Marsala, where oak-ageing offers Florio’s wines the structure to stand out among other ingredients in a cocktail. Barrel-ageing transforms a base wine into something remarkable, ready to be added to the modern bartender’s toolkit.
Consumer Takeaway
To see Florio’s potential, one could whip up an Olive Spritz. The simple build does not require complex equipment or hours of preparation, but with quality Italian ingredients at its core, an Olive Spritz adds a premium option to a drinks list. To make it, pour 50ml of Florio Marsala Superiore Riserva Semisecco NV into a collins glass or highball. Follow that with 15ml Olive Brine, then top with Sicilian lemonade. To complete the drink, garnish with a green olive. With its combination of complex, flavourful Marsala, refreshing citrus and briny olive, it serves as a balanced long drink, perfect for aperitifs or when you want a serious cocktail without too much alcohol.
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