The Catarratto grape accounts for more than half of all the vines in Sicily, but most of it is used to produce Marsala, or neutral bulk wines. One theory for the name is that it refers to the “cataract” of juice that these highly productive vines can produce. However, careful viticulture in the right sort of vineyards - high elevation, sandy soils - can yield better results. The Vesco family of Normanno makes organic wines from indigenous grapes near the western town of Alcamo, and winemaker Eric Narioo - famous for his Vino di Anna wines - has a reputation for elevating the humble Catarratto grape. Sicily as a whole is working hard to escape from its typecast role as a source of low quality bulk wine, and this winery is one of the leaders of the charge. After harvesting the grapes for the Ciello Bianco, the wine is left on the skins for a few hours to let more intense and complex flavors set. The wine offers up a full bodied nose of roasted peaches, lemon, tangerine, lavender, dusty earth and salt. The palate is juicy and crisp, with more peach, pineapple, and a zesty, mouthwatering finish. This is an excellent match for octopus, creamy seafood pasta, or pan seared fish dishes.