Antisa Catarratto

Antisa means “wait,” a wait that is full of hopes and plans, dreams and trust. Our Catarratto is of the oldest type, the most “common” and characteristic of our territory, but now increasingly less popular. At Regaleali it is cultivated up to 900 metres in altitude to obtain its unique aroma with notes of pink grapefruit, good acidity, especially malic acid, obtained by harvesting slightly early.

 
 
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Antisa Catarratto
Antisa Catarratto
Grapes:
Catarratto.
Appellation:
Catarratto Sicilia D.O.C.
Production area:
Regaleali Estate - Palermo - Sicily.
Training system:
Espalier.
Pruning system:
High Guyot.
Vines per Ha:
4,300.
Yield per Ha:
7.5 t.
Production method:
In stainless steel tanks with no sulphurous additives.
Fermentation temperature:
14/16°C.
Maceration:
18 days.
Malolactic fermentation:
Not developed
Ageing:
4 months in stainless steel tanks with fermenting agents.
Alcohol content:
12.50% Vol.
Wine analytical data:
pH 3.06 - TA 5.20 g/l - RS 2.00 g/l - TE 23.30 g/l.
 
 

Serving temperature:

14°C
Year
What
Where
Award
Vintage
2016
James Suckling
-
90 points
2014
Year
What
Where
Award
Vintage
2016
Guida Vini d’Italia L’Espresso
-
Vini dell’Eccellenza
2014
 
 

CATARRATTO

CATARRATTO

A white variety widespread in Sicily, where it's also known as Bianco Alcamo. There are two main clones: common white or Latin Catarratto ('bianco comune'), and shiny white Catarratto ('bianco lustro'). The bunches are pyramidical in shape, conic-cylindric, varying in density from loose-packed to compact. The grey-yellow berry is medium-sized, its skin almost without bloom. It's considered a high-yield variety, capabale of producing 12 kilos or more of grapes per vine. It's resistant to Peronospora, but susceptible to viral diseases. Catarratto is one of the main ingredients of Marsala, hence its diffusion especially in the west of Sicily between the end of the nineteenth and the beginning of the twentieth century.