The Damaschino grape, a native white grape variety of Sicily, has ancient and uncertain origins, although the name could refer to the city of Damascus, suggesting a Syrian origin. It is hypothesized to have arrived in Sicily, particularly in the Trapani area, during the Arab domination. Damaschino was first mentioned in 1868 by Mendola, a renowned ampelographer from Agrigento. Damaschino was used in the reconstruction of the vineyards in the Marsala area affected by phylloxera, and its wine was particularly sought after as an ideal pairing with fish dishes. Subsequently, Damaschino was gradually replaced by Catarratto, more resistant to downy mildew and rot, and by Grillo, another key grape variety in Sicilian enology.

Traditionally, Damaschino is used in the production of fortified Marsala wines, but it can also be found blended with other white grape varieties of the island to produce dry white wines. When blended with Catarratto, it produces a straw-yellow wine with fruity aromas. If fortified as Marsala, Damaschino can be sweet or dry, depending on the vinification style, but even in this case, it is rarely found in purity. A varietal wine from Damaschino grapes is included in the Delia Nivolelli DOC, although real examples are quite rare to encounter.