100% Catarratto. Antisa Catarratto is fermented in stainless steel tanks from 14-18 days. The wine does not undergo malolactic fermentation, but it does stay 4 months on the lees. This allows it to maintain mouthwatering acidity yet still have some rounded texture on the palate. The word “antisa” refers to the sense of hopeful anticipation that surrounds the production of this wine each year. Although Catarratto is the most ancient and, at one time, was considered to the most “common” grape in western Sicily, the variety is now becoming rare as vintners favor other, more profitable, varietals. However, with the vines that source this wine planted at nearly 3,000 feet elevation, Antisa Catarratto makes an impression that is anything but common. A brilliant lemon-green, Antisa Catarratto explodes with ripe citrus and and stone fruit blossom. On the palate, the wine is crisp and firm with a pleasant broadness from the lees contact. A clean and balanced finish. Outstanding at aperitivo hour or with seafood salad, salt-baked branzino, and a variety of first courses.