Catarratto’s existence dates back centuries, deeply entwined with the culture and agriculture of Sicily. It has long been a workhorse grape, favored for its reliability in the hot Mediterranean climate and ability to deliver generous yields even in tough conditions. Once mainly used for bulk wines and Marsala production, Catarratto has recently experienced a renaissance as winemakers focus on lower yields and careful vinification. This modern approach reveals the true varietal character of Catarratto, turning it into a flag-bearer for quality Sicilian whites.
Catarratto
Region: Europe
Catarratto is Sicily’s most widely planted white grape, prized for its versatility and refreshing character. Predominantly found in western Sicily, this variety yields clean, medium-bodied wines that balance citrus fruit with subtle herbs and a touch of saline minerality. Catarratto can be enjoyed as a lively table white or crafted into more complex, textured expressions by quality-minded producers. It serves as the backbone for many Sicilian blends, bringing brightness and local identity to the glass.
Tasting Notes
Taste Profile
- Very Dry
- Medium Body
- Low Tannins
- High Acidity
- Approximately 13%
The History of Catarratto
FAQs About Catarratto
What foods pair best with Catarratto?
Catarratto shines with seafood, grilled vegetables, Sicilian salads, mild cheeses, and light Mediterranean fare.
Is Catarratto always dry?
While most Catarratto wines are dry, you’ll sometimes encounter off-dry or even sparkling versions from ambitious producers.
Where is Catarratto grown outside Sicily?
Catarratto is overwhelmingly Sicilian and rarely found elsewhere, making it a true reflection of the island’s terroir.
How does Catarratto differ from Grillo?
Catarratto tends to be lighter and more herbaceous, while Grillo is often rounder with more tropical fruit and mineral notes.
Can Catarratto age well?
Simple styles are best young, but top producers craft Catarratto that can gain complexity for 3–5 years in bottle.