Baglio Baiata Alagna
Ercole Alagna represents the third generation to lead the family estate in western Sicily, continuing his grandfather Guiseppe’s quest to make wines, Vermouth, and Marsala. Each generation has been committed to growing and modernizing the business, and today they sustainably farm over 50 hectares of grapes suited to the area, a mix of Zibibo, Nero D’Avola, Grillo, etc.
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Marsala Superiore SOM
The Superiore designation here means this dry Marsala has been aged for at least 2 years. Perfect before or after a meal, it’s a medium-bodied sipping wine with a tartness that rides out the long finish, displaying savory umami notes of roasted nuts, burnt citrus and mushroomy earth.
Sweetener and egg yokes were added to their fine Marsala to make this scrumptious and thick fortified dessert wine. Sweet and round, the palate expands with notes of vanilla custard and caramel.
Sugar and almonds were added to their fine Marsala to make this almond cream liqueur, showing layers of almond flavor mixed with caramel and vanilla. We suggest pouring it on gelato.
Sweet, tart, bitter, is the order that this delightfully floral and citrusy vermouth shows, perfect for afternoon snacks and spritzes, with a twist of orange. Made entirely with the Inzolia grape.
Using Nero D’Avola, Alagna makes an aromatic and intense red vermouth, brilliant with rye whiskey or neat with a plate of olives.