Catarratto is one of Sicily’s oldest and most widely planted white grape varieties, with a history stretching back to at least the Middle Ages. It was historically cultivated for its generous yields, making it a staple of Sicilian wine production for centuries.

For much of the 19th and 20th centuries, Catarratto was used primarily in bulk wines or as a base for Marsala. Its naturally high acidity and neutral character made it a reliable blending partner, but it was rarely recognized for its own potential. However, recent efforts to elevate Sicilian indigenous varieties have shed new light on Catarratto’s unique qualities.

Today, high-quality expressions of Catarratto showcase citrus, apple, almond, and saline notes, often with a distinct mineral backbone. Two main clones exist—Comune and Lucido, the latter being more refined and aromatic. With a growing emphasis on terroir-driven winemaking, Catarratto is reclaiming its historic status as a key player in Sicily’s evolving wine identity.