Fortified in the western Sicilian town that gives the style its name, this dry Marsala from Duca Di Salaparuta draws on the island's white grapes Catarratto, Grillo, and Inzolia. The Superiore designation points to extended barrel aging, and the dry framing means it leans savory and nutty rather than sweet, the kind of Marsala built for the table and the apéritif hour as much as the dessert course.