Cantine Florio
Four tufa-stone aisles stretch ahead of you, their pointed arches rising in a cathedral-like rhythm over roughly six million litres of ageing Marsala. The air inside Cantine Florio carries that particular combination of oak, alcohol and cool stone that no amount of description quite prepares you for.
This is a working winery — more than 3,000 casks in various sizes and ages line the cellars — but it is also, in its way, a document of Sicilian commercial history. A terrace at the back looks out toward the sea, which tells you something about how wine and trade have always been the same conversation here.
💛 What travellers fall for
Regulars tend to push past the standard tour and book the FOOD&WINE option: four wines, including two Marsalas, paired with snacks from the Trapani kitchen. It adds only half an hour to the visit and gives you a clearer sense of how winemaker Tommaso Maggio's current releases sit against the house's older style. Book ahead — you cannot taste anything in the shop without a reservation.
The story behind Cantine Florio
Vincenzo Florio laid the first stones here in 1833, on a plot deliberately chosen between two established English Marsala producers — Woodhouse and Ingham-Whitaker. He was not a winemaker by background; he had built capital through spices, tuna fisheries, sulphur and a merchant fleet. The English had controlled the Marsala trade since John Woodhouse commercialised it in the late 18th century, and early profits were slow.
By the latter half of the 19th century, Florio's wines were eroding that monopoly. In 1915 the house launched VecchioFlorio, which became the most recognised Marsala label internationally. The company changed hands in 1924 — acquired by Cinzano — and eventually absorbed the Woodhouse and Ingham-Whitaker operations it had once been squeezed between. Today it sits within the ILLVA Saronno Holding group, drawing more than 50,000 visitors a year to cellars that Vincenzo Florio built in the local yellow stone.
Good to know
Book a guided tour in advance; walk-ins cannot taste. The winery is reachable on foot from the Via Mazara bus stop in around 400 metres. Tours run roughly 1 hour 45 minutes for the standard option; the FLORIO LUNCH-TASTING stretches to 2.5 hours and warrants a separate afternoon.
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What travellers say about Cantine Florio
Excellent Marsala Wine tour in English. 35 Euros per person (booked online). Our guide was excellent. First a tour of the enormous wine cellar, and then a tasting (1 Grillo wine, 3 Marsala wines). Fascinating history on the origins of Marsala wine (which I knew nothing about), and a very good explanation on how it is made. Recommended.
Had a great experience at the Marsala wine tasting. Everything was very well explained, making it easy to understand and appreciate the different flavours. The session was well organised from start to finish, and the guide was knowledgeable, engaging, and friendly. Definitely recommend it!
The l tour masterclass in English was very good. The guide spoke a very good English and gave us a lot of information about the history of the Florio family and the wine. The only advice I can give it's to give more time for pictures, otherwise the tour is really good.
Very interesting tour. We booked the afternoon slot and learned a lot about the history of Marsala wine, the wine making, and most importantly tasted 4 Marsala with matching food. The wines were of very high quality. It was just fabulous and a clear recommendation if you are wine lovers like us.
Great tour and tasting experience at Florio in Marsala. Our tour guide (a young woman but don’t remember her name) was great - just enough info and insight without being overwhelming. Highly recommend !
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