Valdibella 'Munir' Catarratto 2024

Munir is made from 100% Catarratto grown organically around Camporeale in western Sicily. Catarratto is one of Sicily's oldest native white varieties and has been an important part of the island's vineyards for generations, making this a particularly regional expression of Sicilian white wine.

Valdibella is a cooperative committed to organic agriculture, biodiversity and the preservation of Sicily's native grape varieties. The grapes are harvested by hand and undergo spontaneous fermentation using native yeasts, followed by time on the lees in stainless steel. The low-intervention approach puts the focus firmly on Catarratto and its Sicilian origins.

*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: Medium-bodied, Fresh, Textural
Grape Varietal: Catarratto
Tastes Like: Comparable to a premium Pinot Grigio, but fuller, more textural and savoury
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Sicilia DOC
Region: Sicily, Italy
Terroir: Organically farmed vineyards around Camporeale in western Sicily, shaped by the island’s warm Mediterranean climate
Aging: Spontaneous fermentation with native yeasts followed by maturation on the lees in stainless steel
Serving Temperature: 8–10℃ – Serve chilled

Valdibella is a Sicilian cooperative based around Camporeale in western Sicily, with a strong commitment to organic agriculture, biodiversity and the preservation of the island’s traditional grape varieties. Its approach extends beyond winemaking, supporting a more sustainable model of farming that respects both the landscape and the local community.

Munir is made entirely from Catarratto, one of Sicily’s oldest and most important native white grapes. The fruit is organically grown and hand harvested, then spontaneously fermented with native yeasts and matured on its lees in stainless steel. This low-intervention approach keeps the focus firmly on the grape and its distinctly Sicilian origins.

Seafood: Perfect with grilled fish, prawns, calamari or shellfish
Pasta: Excellent with seafood linguine, spaghetti alle vongole or pasta with zucchini
Vegetarian: Pairs beautifully with grilled vegetables, artichokes or Mediterranean salads
Sicilian Classics: Ideal with caponata, arancini, panelle or simple antipasti

Pecorino Siciliano: Savoury and gently salty, complements the wine’s texture
Fresh Ricotta: Soft and delicate, pairs naturally with the wine’s freshness
Provola: Mild and creamy, works beautifully with the wine’s savoury character
Fresh Goat Cheese: Tangy and creamy, balances the wine’s bright structure

Panelle Palermitane (Palermo Chickpea Fritters)

Ingredients:

• 250g chickpea flour
• 750ml water
• 3 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp sea salt
• Cracked black pepper
• Vegetable oil, for shallow frying
• Lemon wedges, to serve

Instructions:

1. Place the chickpea flour in a saucepan and gradually whisk in the cold water until smooth and free of lumps.
2. Add the salt and cook over medium heat, stirring continuously for 10–15 minutes until the mixture becomes very thick and starts to pull away from the sides of the pan.
3. Stir through the chopped parsley and a little cracked black pepper.
4. Quickly spread the mixture onto a lightly oiled baking tray, smoothing it into a thin layer approximately 5mm thick.
5. Allow to cool completely until firm, then cut into small rectangles or squares.
6. Heat approximately 1cm of vegetable oil in a large frying pan over medium-high heat.
7. Fry the panelle in batches for 2–3 minutes on each side until crisp and golden, then drain on paper towel.
8. Serve hot with lemon wedges and a sprinkle of sea salt.

A beloved street food speciality of Palermo, Panelle Palermitane are a natural match for Valdibella Catarratto. The wine's bright acidity cuts through the crisp, golden fritters, while its citrus and mineral character complement the earthy chickpeas, fresh parsley and lemon.