Cellar Profile
Region
Sicily is Italy’s largest wine region, producing diverse, high-quality wines, ranging from bold, sun-ripened reds to crisp, volcanic whites and historic dessert wines. Key varieties include Nero d'Avola and Catarratto, with a major focus on native grapes. The island's Mediterranean climate and mineral-rich soils, especially around Mount Etna, offer a unique, vibrant terroir. The northwest corner of Sicily is a historic, high-volume area known for producing the famous fortified Marsala DOC wine, as well as crisp, citrusy white wines from Grillo, Inzolia, and Catarratto, alongside robust reds like Perricone and Nero d'Avola.
Vineyard
The Catarratto grapes are sourced from the north-west corner of Sicily, near Calatafimi, located in the north-west corner of the island between Marsala and Palermo. These Guyot-trained vines grow in high altitude vineyards (around 500m) with chalky soils. The vineyards were converted to organic viticulture in 2005.
Winemaking
The grapes are gently pressed and the must vinified at 16°C. Maturation in stainless steel to produce a clean, fruit-forward style.
Tasting Notes
Bright, appealing aromas of citrus and fennel with delicate floral notes. The palate is fresh with grapefruit and preserved lemon characters, good concentration and mid-palate weight, leading to a tangy finish with crisp acidity.
Varieties
Catarratto is a widely planted, high-yielding white grape indigenous to Sicily, Italy. This vigorous, high-yielding and resilient grape thrives in the hot, dry Sicilian climate. It is known for producing dry, semi-aromatic, medium-bodied wines with high acidity and notable, crisp, citrus and herbal notes. Often displaying a refreshing, slightly mineral or saline quality, it is pairs very well with seafood.