Catarratto is a noteworthy grape variety grown primarily in Sicily, carrying a rich history. It is among the most abundant grapes in Italy due to its massive production volumes. However, in spite of its prevalence, it is not widely known outside of Italy, mainly attributed to it frequently being used in the production of Marsala wine.
In terms of appearance, the Catarratto grape is characterised by its distinct light-yellow hue, which turns a golden colour upon reaching full maturity. When cultivated in suitable terroirs, vibes from this grape can deliver wines of desirable acidity and a balanced aromatic profile. The inherent flavours consist of common citrus fruits like lemon and grapefruit combined with a remarkable hint of herbal complexity, often related to Mediterranean scrub notes.
There are two types of Catarratto grapes – Catarratto Bianco Comune and Catarratto Bianco Lucido – identified by the texture of their skin. With slightly different taste profiles, the latter is renowned for its finesse and is considered superior.
Regrettably, Catarratto wines have long struggled to gain international prestige. Their quality, however, cannot be denied. With modern wine-making techniques, this grape is now producing enjoyable and distinctive single varietal wines, with the potential for significant ageing.
Praised for its adaptability, Catarratto can be used for creating various wine styles, such as sparking, still, and sweet Vin Santo. But more often, it’s blended with other varieties like Chardonnay or Carricante to strengthen the wine’s body and flavour.
Overall, Catarratto, with its unique charm and versatility, offers intriguing possibilities for the adventurous wine enthusiast. It embodies the robustness and resilience of Sicilian wine, managing to maintain a strong presence in the Island's viticultural tradition, despite globalisation and changing tastes.
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