Catarratto is a white wine grape variety primarily grown in Sicily, Italy. For a long time, it was mostly known as the “workhorse” grape of the island, used largely for bulk wine production or as a base for Marsala, but it has recently seen a massive glow-up in the world of high-quality viticulture.
Here is a breakdown of what makes this grape unique:
1. Flavor Profile
Catarratto wines are typically dry, medium-bodied, and known for their bright acidity. You’ll often find:
- Aromas: Citrus zest, white flowers, and green apple.
- Palate: Lemon, grapefruit, and a distinct herbal or saline finish.
- Texture: It often has a slightly “grippy” or textured mouthfeel compared to lighter whites like Pinot Grigio.
2. The Sicilian Identity
It is one of Italy’s most planted white grapes. Because it thrives in the hot Sicilian sun while maintaining its acidity, it is the backbone of many Etna Bianco blends (though Carricante is the star there) and Sicilia DOC wines.
3. Key Styles
- Fresh & Crisp: Modern winemakers use cold fermentation to keep the wine zippy and refreshing.
- Skin-Contact (Orange Wine): Because the grape has thick skins, it is a favorite for “natural” winemakers who leave the juice in contact with the skins to create complex, amber-colored wines with notes of dried apricot and spice.
- Marsala: Historically, it was blended with Grillo and Inzolia to create Sicily’s famous fortified wine.
