Produced by Mondo del Vino, who are an Italian cooperative focussed on creating high quality Italian wines. Founded in 1991 by oenologists Alfeo Martini, Roger Gabb and Christophe Mack who came together with the aim of coming up with new ways to produce and market Italian wines. Today, grapes are carefully selected for the best quality by oenologists through direct agreements with cooperatives and private companies and they control every stage of the winemaking process from fermentation to ageing, bottling and branding.

Sicily is the largest island in the Mediterranean. Known for its abundant sunshine, coastal breezes, and low rainfall, the island provides ideal conditions for sustainable and organic viticulture. Volcanic soils, especially around Mount Etna, add complexity and minerality to the wines, while clay and limestone in other areas support a wide range of grape varieties.

Sicily is home to a mix of indigenous and international grapes. Key native varieties include Nero d’Avola, Sicily’s flagship red, known for its bold fruit, spice, and smooth tannins, and Frappato, which offers light, aromatic reds with floral and red berry notes. On the white side, Grillo, Catarratto, and Carricante produce wines ranging from fresh and citrusy to textured and mineral-driven. Carricante, in particular, thrives on the slopes of Mount Etna, yielding crisp, age-worthy wines.

The island’s wine styles are as diverse as its landscapes—from robust reds and elegant whites to refreshing rosés and traditional sweet wines like Marsala and Passito di Pantelleria. Sicilian wines often showcase vibrant acidity, sun-ripened fruit, herbal undertones, and a distinct sense of place, making the region a standout in Southern Italy’s wine scene.

Catarratto is one of Sicily’s most traditional and widely planted white grape varieties, prized for its adaptability and contribution to both everyday and fine wines. Believed to be indigenous to the island, it has been cultivated for centuries, thriving in Sicily’s warm, dry Mediterranean climate. The grape is hardy and vigorous, producing high yields, which historically made it a workhorse for bulk wine, though modern vineyard management now focuses on quality over quantity.

Two main biotypes exist—Catarratto Bianco Comune and Catarratto Bianco Lucido—the latter producing smaller berries with higher aromatic finesse. The grape ripens late, showing good drought resistance and resilience to disease, making it well-suited to the island’s challenging summer heat.

While Catarratto is still primarily grown in western Sicily, small experimental plantings exist in Australia and the U.S., often by winemakers exploring Italian heritage varieties.

Catarratto can produce a range of wine styles, from fresh, citrus-driven table wines to richer, textured examples with stone fruit, herbal and almond notes. It is also a key component in Marsala production and often blended with Grillo or Inzolia. Typical flavours include lemon, peach, white flowers, and a subtle saline edge, reflecting Sicily’s coastal terroir. Modern expressions often show surprising freshness and elegance when yields are controlled.