Occhipinti SP68 Bianco 2016
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This is a white wine imageOcchipinti SP68 Bianco 2016

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 limestone rock, with vines averaging 15 years old on two different sites. The grapes are co-fermented and aged in concrete tanks. Bottled unfiltered. "SP68" is a road near Arianna's Vittoria estate which lends its name to her flagship white and red.

This is an earthy, intriguing white that offers penetrating ... read more
Item ID: #26484
Size: 750mL (wine)
Closure: Cork

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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 limestone rock, with vines averaging 15 years old on two different sites. The grapes are co-fermented and aged in concrete tanks. Bottled unfiltered. "SP68" is a road near Arianna's Vittoria estate which lends its name to her flagship white and red.

This is an earthy, intriguing white that offers penetrating aromas of pressed wild flower, vineyard dust, orchard fruit and dried aromatic herb. The pervasive floral scent follows through to the mineral-driven palate along with dried peach, candied nectarine zest and chopped sage.

Arianna Occhipinti

View all from Arianna Occhipinti
Arianna OcchipintiOcchipinti 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.

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Reviews (2)

Brian

Better than you can expect. Perfect.

"Gorgeous"

Joanne

I had one bottle that was corked.

"I had this wine and loved it. I don't know if the batch we got was off, but there was one bottle that was corked. I will not try again."

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