From: Sicily, Italy
Taste: This juicy, organic/biodynamic Frappato is loaded with flavors of cherries, ripe raspberries, crushed red flowers, and wet soil. Mellow tannins and bright acidity make this wine almost too easy to drink. We’d grab two.
About. From forty year old Frappato vines planted in the Terre Siciliane area of Sicily at an elevation of 280 meters above sea level. All of Arianna Occhipinti's wines are a joy to drink as their lively acidity simply refreshes the palate. Frappato, though, is about red fruit character, floral fruits and is all around delicious.
Details. From 2 different estate parcels with vines averaging about 40 years old. One parcel is older, bush-trained vines on a sandier version of the estate's red-clay-limestone soils; the other is younger, Guyot-trained on more limestone. The sites are at a higher altitude and harvested later than the Frappato that goes in the SP68 bottling. The vines are organically and biodynamically farmed and harvested by hand. The fruit is destemmed but the grapes left whole for crushing; fermentation is with native yeasts in concrete tank with a 30-day maceration. The wine is first aged for 8 months in 25-hectoliter Slavonian oak botti and for another 8 months in concrete tank, before being bottled unfiltered.
From the importer. In 2006, Joe and Kevin fell in love with the wines of an unassuming 24 year old showing her first vintage at an Italian wine fair. Today, Arianna Occhipinti has become a seminal figure for a new generation of wine lovers. Her rise to prominence has been meteoric, and rightfully so: anyone who has ever met Ari will instantly vouch for her charming personality and seemingly boundless energy.
Arianna is the niece of Giusto Occhpinti, whose COS wines are undisputedly amongst the very best of Sicily. In 1998, Giusto invited her to help him out at Vinitaly for four days. Arianna was 16 at the time and knew nothing about wine; the experience was such a good one that she decided to study viticulture and oenology in university. This quickly proved counter-intuitive, since everything she had learned from her uncle (organic viticulture, hand-harvesting, native yeast fermentations) clashed with what she was being taught in school.
Undeterred, Arianna started making her own wine with just one hectare of abandoned vines in the commune of Vittoria. Over the years, she has progressively expanded the estate by replanting 10 hectares of the region's indigenous Frappato and Nero D'Avola in selection massale. A few years later, she was able to start renting 50 year old Frappato and 45 year old Nero D'Avola vines, both independently bottled as single varietal/vineyard cuvées. In 2012, an additional eight hectares of 19 year old vines were acquired, which for the time being will be used to produce more of her "SP68".
Continually pushing things forward, Arianna built herself a new cellar in 2014, a huge step up from the cramped, chaotic space she used to work in. Besides the obvious advantage of having more space, it has permitted Arianna to start a new regiment of concrete fermentation and aging for both "SP68"'s, which used to to be produced in stainless steel and fiberglass. Some of the tanks are glass lined, some aren't. They are all 2mx2m, and with the way they are set up, the juice can be worked by gravity.
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