Florio

Cantine Florio was founded by Vincenzo Florio in 1833 in Marsala. During the 19th century the company established itself as a reference for the production and ageing of Marsala, developing cellar infrastructure with tuff floors and many oak vessels. The company's history is closely linked to the evolution of Marsala DOC and the winemaking traditions of the area.

The company emphasizes listening to time, place and the casks: selection of the 'vino atto a dare Marsala' (wine suitable to make Marsala), management of the 'innamoramento' (fortification) and ageing in historic cellar naves that breathe the sea. The production philosophy values the local terroir and wood ageing as tools to create evolved, complex expressions.

Marsala, south‑western Sicily (province of Trapani); historic tuff‑floored cellars facing the sea — marine climatic conditions influence temperature and humidity in the ageing naves.

For Marsala: production starting from a 'Vino Florio' (base), followed by the 'innamoramento' phase with ethyl alcohol of wine origin, mistella or cooked must depending on the typology; ageing in oak casks with durations that vary by category. For liqueurs/Amaro della Compagnia: infusion/maceration of botanicals and ageing in wood (Amaro della Compagnia: aged in wood for at least 18 months). The historic cellars are also used as a place for ageing/finishing of third‑party spirits.

Ageing in oak casks with durations differentiated by category (e.g. Marsala Vergine at least 5 years, Vergine Riserva at least 10; Superiore at least 2 years, Superiore Riserva at least 4). Amaro della Compagnia is aged in wood for at least 18 months. The different climate‑conditioned naves on tuff floors influence organoleptic development.