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 Fortification Technique!

Only fortified wines are fortified, produced by adding alcohol during fermentation. This ancient practice, popularised by English merchants in the 18th and 19th centuries, has evolved into a refined process for creating sought-after oenological delicacies.

Fortified Wines - Oenological Refinement

Today, for the production of fortified wines, regulations prescribe the enrichment of the base alcohol with mistelle, ethyl alcohol, brandy or concentrated must. The final alcohol content must be less than twice the initial alcohol content, with an ideal range between 15% and 22%. Each type has specific rules, as in the case of Marsala Vergine, produced only with white Sicilian grapes and aged in drained barrels according to the Soleras Method.

Expressions and Pairings

Once reserved for the upper social classes, the best liqueur wines are now coveted by refined connoisseurs. Their complex aromas and strong flavours require careful pairing. Dry, semi-dry and sweet wines offer endless tasting possibilities. An aged Tawny Port goes well with foie gras or blue cheeses, while a fruity Ruby Port is perfect with desserts and zabaglione. Dry Marsala is a refined aperitif or an accompaniment for shellfish. Sherry Fino is ideal for tapas and sliced meats, while Sherry Pedro Ximenez goes well with rich desserts.

Discover Fortified Wines on Offer at xtraWine

Explore the wide selection of fortified wines on xtraWine and take advantage of special offers. Buy your favourite bottles or let our sommelier's recommendations guide you. With just a few clicks, you can experience the oenological elegance of fortified wines. Buy now on xtraWine!