Baglio di Vincenzo Catarratto Lucido IGT Sicilia 2011: Opens with aromas of stone fruit and cinammon; on the palate, intense flavors of a whole Bosc pear, skin and flesh, an undertone of citrus, plus an almost cider-like quality (long maceration, I'm guessing—the grape is famously thick-skinned). The texture is rich, almost grainy. The finish is clean, with a bit of almond showing up at the end. We had this with tilefish (it's been really good lately and the price is right) that the Chef fixed up in the Sicilian style, with tomato, capers, and golden currants. We'd opened a $30 Slovenian Ribolla the night before, and the Cattarratto showed more intensity and complexity at less than half the price. It's brought into the U.S. by the estimable Lukas Livas of CHL, and is available at the Asheville Wine Market. I think it is a spectacular value. Run, don't walk, etc.
You can learn many surprising facts about the Catarratto Lucido grape at Rob Tebeau's Fringewine blog.