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Marsala wine is a wine from Sicily that is available in both fortified and unfortified versions.

It was first produced in 1772 by an English merchant, John Woodhouse, as an inexpensive substitute for sherry and port, and gets its name from the island's port, Marsala.

The fortified version is blended with brandy to make two styles, the younger, slightly weaker Fine, which is at least 17 % abv and aged at least four months ; and the Superiore, which is at least 18 %, and aged at least two years.

The unfortified Marsala wine is aged in wooden casks for five years or more and reaches a strength of 18 % by evaporation.