Winery Curatolo AriniCatarratto
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Catarratto from the Winery Curatolo Arini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Catarratto of Winery Curatolo Arini in the region of Sicily is a powerful with a nice freshness.
Food and wine pairings with Catarratto
Pairings that work perfectly with Catarratto
Original food and wine pairings with Catarratto
The Catarratto of Winery Curatolo Arini matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of seafood pastilla, quiche with bacon and gruyère cheese or hummus (chickpea puree).
Details and technical informations about Winery Curatolo Arini's Catarratto.
Discover the grape variety: Groppello gentile
Supple, delicate reds with a pale ruby robe, soft tannins, and an airy palate with fresh acidity, offering signature aromas of cherry, violet, wild strawberry, and delicate floral notes. Also the base of the renowned Chiaretto rosés. The star of Garda Classico DOC and Valtènesi DOC rosés, excelling as a single variety in light, fresh summer reds. A black Lombard variety from the shores of Lake Garda.
Last vintages of this wine
The best vintages of Catarratto from Winery Curatolo Arini are 2018, 0
Informations about the Winery Curatolo Arini
The Winery Curatolo Arini is one of of the world's great estates. It offers 42 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
