Occhipinti is located in Vittoria, in the southwestern corner of Sicily, and winemaker Arianna Occhipinti's reputation seems to grow with every vintage. Her first vintage was 2004, though it wasn't until 2005 that her wines were internationally distributed. Arianna has a total of 10 hectares of Nero d'Avola and Frappato vines that, since April of 2009, have been farmed using biodynamic methods, which she believes has added to the overall expression of the soil. The grapes, planted largely on chalky soils, are trained using albarello or guyot and are left to vigorously grow leaves so as to maintain freshness. Fermentation for Frappato takes place in stainless steel while the Nero d'Avola is fermented in large plastic tubs though her goal is to eventually ferment everything in cement. Maceration for the Nero d'Avola is 30-40 days and longer for the Frappato.
In addition to the monovarietal wines, Arianna makes a blend of Nero and Frappato called SP68. Named for the road going past her house, the wine is made like a Cerasuolo but is labelled as IGT Sicilia as Arianna does not always want to age the wine for the minimum 18 months in barrel required by the authorities.
Beautiful red-fruited aromas with ripe cherry, slightly tart pomegranate and an herbaceous note on the palate followed by a rich (yet not too aggressive) mouthfeel.
50% Frappato/50% Nero d'Avola. Grotte Alte is Arianna's only DOCG wine, in this case Vittoria's most famous, Cerasuolo di Vittoria, a blend of the best
70% Frappato/30% Nero d'Avola. The two varietals are native to Sicily and are grown on red sand soils over limestone rock, with vines averaging 15
100% Nero d’Avola. Two parcels on white limestone soils go into Siccagno (which is both site name and dialect for "good wine"), one being bush-trained,
Tart, red berried fruit such as strawberry and cherry play around with fragrant fresh flowers. The smell of your lawn after it rains along
60% Zibibbo/40% Albanello. The two varieties are native to Sicily--Zibibbo is more widely known as Muscat of Alexandria--and are grown on red sand soils over
60% Zibibbo/40% Albanello. The two varieties are native to Sicily--Zibibbo is more widely known as Muscat of Alexandria--and are grown on red sand soils over
Vinous Media 94 "Bright red. Perfumed red cherry, minerals and fresh flowers on the captivating nose. Then rich and thick, with clean flavors of red berries
Tart, red berried fruit such as strawberry and cherry play around with fragrant fresh flowers. The smell of your lawn after it rains along
Wine Spectator 91 A highly aromatic, dry, medium- to full-bodied white, with ample bergamot, saffron, quince blossom and marjoram notes leading to poached peach and
A blend of Albanello- a variety native to the Ragusa area near Vittoria- and Zibibbo (a.k.a. Muscat of Alexandria) sourced from Marsala, in northwest Sicily.
"100% Nero d'Avola. While Nero is generally considered to be deeper, darker and more rustic than its neighbor Frappato, this is a bright and lighter
Vinous Media 93 "Dark ruby. Archetypal Frappato aromas that are pungently floral and bright, complicated by hints of dried herbs and spicy red berries. Then fresh,
70% Frappato/30% Nero d'Avola. These native Sicilian varietals come from 4 different parcels at Arianna's home estate, with soils of red sand over limestone rock
Wine and Spirits 93 "A sensation of crushed gravel gives Siccagno a beautiful, grippy texture that supports lively flavors of red plum laced with licorice and
100% Nero d'Avola. Farmed organically, fermented naturally, macerated for one week and aged six months in stainless steel. One of Sicily’s most respected natural wine winemakers,
100% Frappato. From 2 different estate parcels with vines averaging about 40 years old. One parcel is older, bush-trained vines on a sandier version of
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