Catarratto

Catarratto: Sicily's white constant

Catarratto is one of the oldest and most traditional grape varieties on the island of Sicily. The first written mentions date back to the 17th century, but archaeological finds suggest that the variety was already cultivated in ancient times. The name is derived from the Italian "cataratto", which means "crowded" – a reference to the berries sitting close together. The Catarratto grape variety is characterised by freshness and clarity. The wines are straw-yellow in colour with greenish reflections and have an aroma of citrus fruits, white flowers, herbs and subtle almond tones. On the palate, they combine lively acidity with Mediterranean flavour and salty minerality, often reminiscent of the proximity of the sea.

Sicily's identity & Diversity

Catarratto is almost inextricably linked with Sicily. It characterises the vineyards in the western provinces of Trapani and Palermo in particular. For a long time, it was the most widely cultivated grape variety on the island and played a key role in the production of Marsala. Today, it is increasingly being vinified as an independent white wine full of character. Synonyms such as Catarrattu Comune or Catarrattu Bianco illustrate the diversity of varieties. With the Catarratto Bianco Comune and Catarratto Bianco Lucido clones, a remarkable range has developed: While Lucido stands for elegant, fresh wines, Comune delivers somewhat stronger, more voluminous results.

Catarratto story, retold by growers

The renaissance of Catarratto is closely linked to ambitious winegrowers who have rediscovered the potential of the variety. Wineries such as Tasca d'Almerita show how Catarratto gains freshness, tension and aromatic precision in vineyards at higher altitudes. Producers such as Carlo Pellegrino, Donnafugata and Cantine Rallo are also contributing to the fact that the variety is no longer regarded as a simple blending partner, but as a serious soloist. Particularly exciting are the wines from wineries that focus on natural ageing and allow Catarratto to mature in stainless steel, in large wood or even in amphorae. The result is an impressive range from fresh, citrus-accentuated summer wines to complex, storable white wines.

Cuisine with a Mediterranean flavour

Catarratto is particularly good with fish dishes, seafood and summer starters. It is also an ideal choice with pasta con le Sarde, fried vegetables or young sheep's cheese. It is best served at 8 to 10 degrees Celsius, more ambitious varieties can also tolerate 11 to 12 degrees. An interesting occasion for Catarratto is the summer barbecue, where it unfolds its Mediterranean charm when served chilled with grilled fish and vegetables.

Voice of the island

Sicilian winemaker Alberto Tasca once put it like this: "Catarratto is like the island itself: versatile, sun-kissed and full of contrasts." This quote sums up the essence of the variety: a grape variety that combines tradition with modern interpretation and at the same time presents an unmistakable piece of Sicily in the glass. SUPERIORE.DE