Catarratto is the main white grape variety in Sicily, and enhancing its value is a key goal. This study investigated how different fermentation strategies affect the total phenolic content (TPC) in wines made from Catarratto grapes under different winemaking protocols. Three biotechnological approaches were explored: (i) sequential inoculation using three non-Saccharomyces yeast strains (Starmerella lactis-condensi, Candida oleophila, and Lachancea thermotolerans) followed by Saccharomyces cerevisiae; (ii) Catarratto wines that are non-macerated or subjected to short- or long-term maceration with seeds and peel, with/without sulfites, and fermented using St. lactis-condensi, S. cerevisiae, and lactic-acid bacteria; and (iii) traditional sparkling wines with S. cerevisiae strains. TPC was measured using the Folin–Ciocalteu method. Fermentation generally led to a reduction in TPC compared to must. In approach (i), the highest and lowest TPC values were observed in wines fermented only with S. cerevisiae and in those pre-fermented with St. lactis-condensi and L. thermotolerans, followed by S. cerevisiae, respectively. In approach (ii), maceration increased TPC, particularly when St. lactis-condensi was followed by S. cerevisiae. In sparkling wines (iii), TPC varied significantly depending on the selected non-commercial S. cerevisiae strain. These results suggest that tailored fermentation strategies can enhance the phenolic content and quality of Catarratto-based wines.