Catarratto - Grillo - Inzolia is a white blend rather than a single variety, and it traces back to Sicily, Italy.
Structurally it lands at medium body, no tannin, medium acidity, varies and medium alcohol.
Look for citrus, herbaceous, floral and spicy.
The regions that matter for it are Sicily.
In the vineyard it is marked by early ripening, medium vigour and a preference for warm.
It blends readily with Grillo, Inzolia and Chardonnay.
Watch for the synonyms: Catarratto Bianco and Cattaratto.
At the table it suits grilled swordfish rolls, honey-roasted brussels sprouts and tiramisu.
The structure.
Where it grows.
Blends well with.
Food pairings.
Also labelled.
Catarratto Bianco, Cattaratto.
Bottles to look for.
- Baglio Baiata 'Angileri' Garibaldi Dolce Marsala Superiore, Sicily, Italy
- Baglio Baiata 'Angileri' Marsala Fine, Sicily, Italy
- Baglio Baiata 'Angileri' Marsala Superiore Secco, Sicily, Italy
- Baglio Baiata 'Angileri' Marsala Vergine, Sicily, Italy
- Cantine Florio Donna Franca Marsala Superiore Riserva, Sicily, Italy
- Cantine Florio Marsala Fine Sweet, Sicily, Italy
- Cantine Florio Riserva ACI 1840 Marsala Superiore, Sicily, Italy
- Cantine Florio Vecchioflorio Marsala Superiore Dolce, Sicily, Italy
Catarratto - Grillo - Inzolia: common questions
01.What does Catarratto - Grillo - Inzolia taste like?+
02.Where is Catarratto - Grillo - Inzolia from?+
03.Where is Catarratto - Grillo - Inzolia grown?+
04.What food pairs with Catarratto - Grillo - Inzolia?+
05.What else is Catarratto - Grillo - Inzolia called?+
Keep going: the A to Z grape index, or the wine regions of Italy.