Western Sicily's signature white. Citrus and herbal aromas are layered with a sea-breeze salinity. Its resistance to oxidation and readiness to accumulate sugar long made it a Marsala grape, but today it is more often picked early and made into fresh dry whites.
A relatively recent variety born from a natural crossing of Catarratto and Zibibbo, identified in Sicily in the late 19th century. Plantings fell in the late 20th century as demand for Marsala declined, but its suitability for dry whites was reappraised and it now ranks among Sicily's leading white grapes.
A highly versatile saline white. Good examples are often affordable, which makes it an easy first glass to recommend. Alongside fried dishes or anything with anchovy, the shared salinity lifts both.