Locally known as Mantiddatu (“Mantle”), Catarratto has been cultivated in Pachino for generations, though historically excluded from the DOC in favor of reds. This biodynamic expression is hand-harvested, fermented with native yeasts, and macerated for up to five days before fermenting in steel and aging in concrete.

Turi Bianco is fresh and mineral-driven, with notes of stone fruit, wildflowers, and Mediterranean herbs, finishing on a clean, saline edge. A versatile and food-friendly wine that gains further depth with a few years of ageing.