Nino Barraco

Nino Barraco wines: buy at the best price

Nino Barraco is one of the most iconic winemakers in Sicily and a true ambassador of the revival of Marsala, at the western tip of the island. A committed practitioner of organic viticulture and natural winemaking, this artisan estate works exclusively with native Sicilian grape varieties — grillo, catarratto and zibibbo for the whites, nero d'avola and pignatello for the reds. Renowned for their saline minerality, depth and faithfulness to the maritime terroir, Nino Barraco's wines captivate lovers of authentic wines from around the world. 

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Nino Barraco Cattaratto 2019
2 in stock
111350
White
75cl
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Outside France | Italie - Sicile

Nino Barraco Cattaratto 2019

€24.00 inc-VAT per bottle
€20.00 ex-VAT

History of Nino Barraco

The adventure of Nino Barraco began long before the creation of his estate. While studying political science in Palermo, the young Antonino would vinify his father Vincenzo's grapes in his spare time, producing a small wine sold in a bistro and a wine bar in the city, which quickly gained cult status among the locals. This passion became a profession in 2004, when Nino founded his estate by taking over, together with his wife Angela, the seven hectares of vines from his father, complemented by parcels from Angela's family.

Driven by the desire to restore the noble standing of the Marsala region, too often associated with industrial production, Nino Barraco made the radical choice of indigenous grape varieties and minimal winemaking. The estate has gradually grown to reach ten or more hectares and obtained organic certification in 2014. His philosophy can be summed up in one sentence: rather than aiming for perfection, he seeks to reveal the unique personality of each wine.

Terroirs and Vineyards of Nino Barraco

The vineyards of Nino Barraco extend around Marsala, at the far western tip of Sicily, with views over the Egadi Islands and the Stagnone lagoon. The parcels, spread across several sectors of the Trapani hinterland such as Petrosino, Castelvetrano, and Marsala, rest on varied soils typical of western Sicily, rich in golden sand, red and black clays, limestone, and iron, sometimes dotted with the ancient stones locally known as cuti.

Some vines plunge almost into the sea, whose saline influence profoundly marks the wines. The grape varieties are entirely composed of local varieties: grillo, nicknamed by Nino the king of the sand; catarratto, the historic grape variety of western Sicily; aromatic zibibbo; as well as nero d'avola and pignatello, also known as perricone, for the reds. The vines, often old, are farmed without pesticides or systemic treatments.

Winemaking at Nino Barraco

At the winery, Nino Barraco personally oversees every stage, from manual harvesting to bottling. The grapes macerate for a few days on the skins, followed by gentle pressing, often done by hand. Fermentations start spontaneously using indigenous yeasts, without temperature control and without the addition of yeasts, in stainless steel or concrete tanks. The wines are not filtered and the use of sulphur is kept to an absolute minimum, or even eliminated entirely for certain cuvées.

Depending on the cuvée, ageing takes place in stainless steel tanks, concrete, or large chestnut barrels. For the oxidative wines inspired by the Marsalas from before the arrival of the English, ageing under a veil of yeast can last several years, adding complexity and depth. This natural approach gives the wines a character strongly marked by the territory, with a true harmony of aromas of citrus, spices, aromatic herbs, almond, and honey.

The cuvées of Nino Barraco

Grillo: the estate's flagship cuvée, from old vines, with a longer skin maceration, fermentation in stainless steel, and ageing in concrete. Robust and powerful, this white wine unfolds notes of almond, citrus, and spices, with beautiful freshness and great ageing potential.

Catarratto: made from old vines on volcanic and clay soils in the Bausa area, this intense and enveloping dry white reveals yellow fruits, citrus, and gentle spices such as nutmeg, with the fine bitterness typical of the grape variety.

Zibibbo: from a parcel of Muscat of Alexandria, this highly aromatic white wine captivates with its notes of yellow fruits, orange peel, dried fruits, and capers, carried by remarkable salinity and tonicity.

Nero d'Avola: a red wine from vines planted on sandy soils, expressing the fruit and sunny character of this emblematic Sicilian grape variety in a sincere and easy-drinking style.

Pignatello: a red wine made from the pignatello grape variety, also known as perricone, which highlights a rarer indigenous variety, with present tannins and expressive fruitiness.

Vignammare: a fresh and lively grillo from young vines planted very close to the sea in Petrosino, harvested earlier to preserve acidity. Originally conceived as a base for the classic method, it offers great salinity, with notes of citrus and seafood.

Biancammare: a fresh and easy-drinking white wine, vinified without added sulphur, conceived as a thirst-quenching and immediate expression of the maritime terroir, with floral and citrus aromas.

Rosammare: a rosé from an early harvest of nero d'avola, formerly the base of a sparkling rosé wine, made without added sulphur. Fresh and gastronomic, it combines delicate red fruits, salinity, and acidity.

Alto Grado: a non-fortified, vintage oxidative wine, made from grillo and aged for several years in chestnut barrels. Inspired by the Marsalas from before the English era, it develops great depth, with notes of dried fruit, fig, roasted almond, and spices, produced in very small quantities.

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