Catarratto is a varietal that deserves more attention, particularly from enthusiasts of maritime whites like Muscadet, as well as wines from the Greek islands and coastal Spain—or Marsala on Sicily’s western coast. In the past, Catarratto might have been exposed to too much skin contact, but Nino Barraco limits it to one day before vinification in concrete and steel-aging for ten months. The flavors are bright, briny, and salty with notes of preserved citrus, flowers, and baking spice. Fuller-bodied and great with garlic-laden grilled fish, olive oil & sardine pasta, and aged cheeses.
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