A blend of Italy’s famous Pinot Grigio (40%) with the local Sicilian Catarratto grape (60%).
The grapes are selected from prime vineyards in the Trapani area to the west of the island of Sicily. This is an area well-known for the production of white grapes and vines are trained using the traditional Spalliera system.
With the Purato wines, we bottle exactly what Mother Nature has given us – there is nothing added and nothing taken away. The wine has a complete purity of fruit, totally unadulterated by any chemicals or man-made pesticides.
Our total commitment to the environment extends beyond the wine itself, here a list of our credentials:
Vegan Friendly from 2015 vintage
Recycled Paper and Cardboard
Vegetable Ink on the labels
Carbon Neutral Certified
The blending of these two grape varities results in a wine which is intensely fruity, combining fresh citrus flavours with hints of tropical fruits. Perfect with seafood or as an aperitif.
IWSC 2015 – Bronze Medal
International Bioweinpreis 2015 – Gold Medal
International Bioweinpreis 2014 – Gold Medal
Purato Catarratto Pinot Grigio makes a perfect aperitif and complements sea food and light fish dishes.
Pesce Spada alla Messinese (swordfish Messina style)
Sicilian wines always complement the local food. In the island culture of Sicily, fish features very strongly in the local cuisine. Here a straight-forward recipe, which will give you a real flavour of Sicily!
Ingredients for 4 servings:
- 600gr swordfish cut into palm-sized pieces slices
- 2 cloves of garlic, chopped
- 2 spring onions, chopped
- 20 capers (if salted, rinse well first)
- 10 black olives, chopped
- 4 anchovy fillets
- 1 glass of white wine
- 1/2 bottle of passata
- 1 tin of chopped tomatoes
- Extra virgin olive oil
- Salt and pepper
- A pinch of crushed dried chilli pepper
- Chopped parsley
Gently seal the swordfish slices in some olive oil and then remove and set aside. Add the spring onions, garlic, capers, olives, pepper and anchovy fillets and gently fry until the anchovies are melt into the oil and the onion is translucent. Put the slices of swordfish back and then add the white wine. Burn off the alcohol and then add the tomatoes. Mix well, cover and leave to cook for 30 minutes on a very low flame. when ready to serve, sprinkle with parsley. It is excellent with a piece of crusty white bread and a glass of a characterful local white wine such as Purato Catarratto Pinot Grigio.