Occhipinti SP68 Red (750ml)
-
Wine Type
Red Wine
-
Size
750ml
-
Vintage
2023
-
Country
Italy
-
Region
Sicily
-
Sub-Region
Vittoria
-
Grape
FrappatoNero d’Avola
-
Farming Method
BiodynamicAll of our products that are tagged with the term Biodynamic are either biodynamic certified or biodynamic practicing. Learn More
-
ABV
11%
-
Food Pairing
CheesePasta DishesPizza
Arianna Occhipinti is a vigneron in Vittoria, Sicily who inherited her passion for the vine and wine at the young age of 16 when she attended VinItaly with her vigneron uncle of another iconic winery, COS. Though Arianna studied oenology at the University of Milan and understands all the science and technical aspects of winemaking, for her, winemaking is all about farming. She began making wine in her home area of Vittoria, Sicily in her early 20s. The indigenous Frappato grape amazed her: she saw its potential for making high quality delicious red wines that were elegant and floral, lighter and fresher than the bold and ultra ripe Nero d’Avolas that had defined Sicilian wine up to that point. She has carved out a niche and defined her style as one of finesse, elegance and aromatics. When she released her first vintage in 2006 she was just 24 and had only one hectare of vines. Today Her first vintage 2004 was released in 2006 when she was just 24. At the time she had just one hectare of vines which has since grown to the 18 hectares she farms today. She practices organic viticulture and takes a minimal approach to winemaking. She hand harvests only healthy grapes, relies on spontaneous fermentation, does not use new oak and uses minimal sulfur.
Tasting Notes
Frappato and Nero d’Avola compliment each other so well and you can see why this is a classic Sicilian blend. Frappato brightens the acidity and softens the tannins of Nero d’Avola. The result is a lightly perfumed compote of strawberry and raspberry without being a fruit bomb. Frappato brings high acidity and pronounced minerality, while Nero d’Avola brings dark fruit, spice and tannin to the blend.
Method
This is a young fresh red wine. A blend of 70% Frappato and 30% Nero D’Avola grown at an altitude of 280 meters above sea level. The wine is named for the road that leads to the winery. The soils are medium density, red sand and chalk from sub Apennine limestone. The grapes are co-fermented with indigenous yeasts, 15 days maceration. The wine ages for 6-8 months months in concrete vats.
Our Thoughts
I prefer having meals at home so I can treat myself to a more special bottle of wine and this is exactly what I want to drink on a weekend pizza night with friends. When I recently tasted this organic and biodynamic Sicilian red made by Ariana Occhipint, I was drawn in by its aliveness. Initially the nose had some funky, earthy notes that quickly faded into the background to reveal lots of red fruit, floral and spice. This blend of Frappato and Nero d’Avola, two indigenous Sicilian grapes, opened up beautifully in the glass and held up the next day as well. The grapes are co-fermented with wild yeasts, the juice spends about 15 days soaking with the skins before resting in concrete vats for 8 months. The wine is young and fresh tasting, though has enough complexity on the nose and palate to justify this higher price point. Yes, this is the perfect pizza wine, but it would pair well with eggplant caponata and even fish dishes. Serve slightly chilled.
Reviews