1–1 of 1
Catarratto is one of the most important and widely planted white grape varieties in sunny Sicily (Italy). It produces refreshing, medium-bodied white wines characterized by crisp acidity and mild saltiness. Smelling of lemons, orange blossoms, and wild herbs, Catarratto wines are a perfect discovery for those seeking authentic, mineral-driven Mediterranean freshness.
Read more
White dry
Italy
For a long time, this variety was known as a component of fortified Marsala wine, but today Sicilian winemakers use it to create wonderful dry wines.
Most high-quality Catarratto wines are fermented in stainless steel tanks at low temperatures. This extracts very clear, citrusy, and crisp drinks, ideal for hot days. However, for those seeking non-traditional experiences, it is worth trying skin-fermented (orange/amber) Catarratto wines, which will surprise you with pronounced tannins, complex texture, and notes of almonds and dried fruits.
Due to its piercing acidity and gentle minerality, Catarratto is a perfect classic seafood wine. It pairs flawlessly with baked white fish, shrimp and calamari appetizers, green vegetable salads, and chicken in lemon sauce. It is also an excellent choice for light, unsalted cheeses.
Historically, Catarratto, along with Grillo and Inzolia grapes, is one of the three main pillars in producing the famous Sicilian fortified wine—Marsala. Due to its naturally abundant yield and good acidity, Catarratto ensures a stable base wine, which is later transformed into this complex and sweet liqueur drink.
Yes, two main biotypes are found in Sicilian vineyards: Catarratto Bianco Comune (more common, higher-yielding) and Catarratto Bianco Lucido (adorned with shiny berries and often considered higher quality and more aromatic). The best winemakers frequently focus on the Lucido clone.
