Autochthonous white berry vine existing in Sicily since time immemorial, it is at high prestige level. The first written attestation date back to 1696 thanks to Cupani, and we need to get to 1970, when Pastena describes four different varieties of Catarratto: the common or latin Catarratto, the lucido loosely-packed Catarratto, the lucido serrato Catarratto and the extra-lucido Catarratto. The difference is in the cluster. The Catarratto Lucido is the most used. It is in the first six positions for cultivated extension in the world, thanks to its high performance that should be done to its name origin, “abbondanza” (abundance).

It is divided into two sub-variety, the common Catarratto, from Trapani province, used for the vinification of Marsala wine thanks to its high sugar content; and the Catarratto Lucido, less concentrate, from Alcamo territory. The Catarratto was used in purity or blended with the Inzolia for the Marsala wine, and then the Grillo was introduced and limited its use.

It produces a sweetish perfumed and fruity wine in a pure essence and a simple flavour remembering the ancient tradition of its Island. The olfactory bouquet is fruity and floral, with scents of honeysuckle and citrus fruit, especially lemon, and herbs hints at the end. The taste is very alcoholic and structured, but it results rather flat even if in the mouth persist freshness and a certain acidity.

Photographic reference:
Italian Vitis Database