Marco de Bartoli Lucido Catarratto 2022

Marco de Bartoli Lucido Catarratto is a lively and aromatic white wine from Sicily, Italy. Made from 100% Catarratto grapes, it boasts vibrant notes of citrus, green apple, and white flowers, with a touch of almond and a crisp, mineral finish. The palate is fresh and zesty, with bright acidity and excellent balance.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Crisp, Aromatic
Grape Varietal: Catarratto
Tastes Like: Comparable to a Sauvignon Blanc, with citrus, white peach, and jasmine.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Sicily, Italy
Terroir: Limestone and sandy soils
Aging: Stainless steel to preserve freshness
Serving Temperature: 8-10°C

Marco de Bartoli is a renowned Sicilian winery celebrated for its dedication to showcasing the island's indigenous grape varieties. Lucido highlights the versatility and vibrancy of Catarratto.

Seafood: Grilled prawns or lemon herb barramundi.
Poultry: Roast chicken with citrus glaze.
Vegetarian: Asparagus quiche or zucchini fritters.
Meat: Veal piccata or pork loin.

Ricotta: Soft and creamy, balancing the wine's acidity.
Feta: Salty and tangy, enhancing the wine's citrus notes.
Goat Cheese: Fresh and vibrant, complementing the wine's floral hints.
Parmesan: Aged and nutty, pairing beautifully with the wine's minerality.

Arancini al Limone (Lemon Arancini)

These crispy, golden Sicilian rice balls infused with zesty lemon are a delightful pairing with the vibrant and refreshing Caldora Pinot Grigio Terre Siciliane. The wine's bright acidity complements the creamy, tangy flavours of the arancini perfectly.

• 1 cup Arborio rice
• 3 cups chicken or vegetable stock
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 2 tbsp butter
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup plain flour
• 200g mozzarella, diced into small cubes
• Salt and pepper, to taste
• Vegetable oil, for frying

1. Prepare the Risotto: Heat olive oil in a pan over medium heat. Sauté the onion until softened. Add the Arborio rice and toast for 2 minutes.
2. Cook the Rice: Gradually add the stock, one ladle at a time, stirring continuously, until the rice is cooked and creamy. This should take about 18-20 minutes. Remove from heat.
3. Flavour the Risotto: Stir in the butter, Parmesan, lemon zest, and juice. Season with salt and pepper. Allow the mixture to cool completely.
4. Shape the Arancini: Take a small handful of the cooled risotto and flatten it in your palm. Place a cube of mozzarella in the centre, then shape the risotto around it to form a ball. Repeat with the remaining mixture.
5. Coat the Arancini: Roll each ball in flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Place on a tray and chill for 30 minutes.
6. Fry the Arancini: Heat vegetable oil in a deep pan or fryer to 180℃. Fry the arancini in batches until golden brown and crisp, about 3-4 minutes. Drain on paper towels.
7. Serve: Serve the arancini warm with a lemon wedge on the side and pair with a chilled glass of Caldora Pinot Grigio Terre Siciliane.

The crispy texture and creamy, zesty filling of these arancini beautifully enhance the fresh citrus and mineral notes of Caldora Pinot Grigio, making it a perfect pairing for any occasion.