From: Vittoria, Sicily, Italy
Varietal: 60% Muscat of Alexandria, 40% Albanello
Tasting Notes and Critical Acclaim: This wine opens with an aromatic bouquet of Mediterranean herbs, fresh grapes, white flowers, and vibrant notes of pink grapefruit, lychee, and white peaches. It is light and refreshing on the palate, with bright flavors of lemon peel, orange blossom, and a subtle touch of black pepper, adding complexity. A supple roundness introduces a spicy hint of ginger, followed by tart orchard fruits and a distinct cascade of salty minerals. The finish is dry, with lingering balsamic and citrus notes, complemented by a fresh, herbaceous quality and a subtle, refreshing salinity.
“The 2023 Bianco SP68 is distinctly savory, as wild herbs and wet concrete give way to crushed nectarines. This is soothingly round and supple with a spicy tinge of ginger up front, leading to tart orchard fruits and a cascade of salty minerals. The 2023 finishes vividly fresh yet still potent, leaving hints of green melon and lime zest that linger on and on. Allow the Bianco SP68 some time to open in the bottle to express its aromatics properly.” 90 Points, Vinous
Pairing: This vibrant and aromatic wine pairs beautifully with traditional Sicilian dishes. Try it with Pasta con le Sarde, where the wine’s citrusy and herbal notes complement the sardines, wild fennel, and pine nuts, while its salty finish mirrors the anchovies in the dish. Panelle (chickpea fritters) provide a satisfying contrast with the wine’s fresh and tangy profile. Another excellent pairing is Insalata di Arance (orange and fennel salad), where the wine’s citrus and mineral elements enhance the bright flavors of the salad. Finally, Pesce Spada alla Ghiotta (swordfish stew with tomatoes, olives, and capers) echoes the wine's Mediterranean scrub and salty finish, creating a harmonious match.
For modern pairings, try it with grilled octopus served with a lemon-herb vinaigrette, where the wine’s salty and citrusy notes enhance the freshness of the dish. A quinoa salad with roasted vegetables and fresh mint will complement the wine’s herbaceous character. Pair it with a goat cheese and fig flatbread, where the wine’s tangy and fruity
flavors balance the richness of the cheese. Finally, seared scallops with ginger-lime sauce perfectly match the wine’s spicy ginger and citrus undertones.
Seared Sea Scallops With Ginger-Lime Butter
By David Tanis
About. The Occhipinti Winery, located in the heart of Vittoria, Sicily, traces its roots back to the early 2000s. Founded by Arianna Occhipinti, this winery has grown from a small plot of land in Fossa di Lupo to encompass several vineyards across the districts of Bombolieri, Pettineo, Bastonaca, Santa Teresa, Serra d'Elia, and Santa Margherita. Arianna's journey began with a passion for viticulture and a vision to revive her homeland's traditional wine-growing practices, focusing on Vittoria's unique terroir.
Arianna Occhipinti is the driving force behind the winery. At 22, after completing her wine studies in Milan, Arianna Occhipinti returned to Sicily to transform the local wine scene. As the niece of Giusto Occhipinti, the winemaker and director at L’Azienda COS, Arianna inherited a deep passion for viticulture. She manages her vineyards using biodynamic principles and adopts a non-interventionist approach in the winery. She believes in creating wines that are not just organic but also natural and expressive of their origins. Her approach to winemaking is holistic, emphasizing the importance of biodiversity and sustainability in every step of the process. Arianna's dedication to these principles has made her a prominent figure in the natural wine movement, and her wines are celebrated for their authenticity and depth.
The philosophy at Occhipinti Winery is one of respect—respect for the land, the vines, and the natural processes that transform grapes into wine. Arianna's approach involves minimal intervention, allowing the wines to ferment with indigenous yeasts and mature in containers that preserve vitality. This philosophy extends to the vineyard, where biodiversity is maintained by avoiding chemical treatments and nurturing the soil with natural methods. The result is a range of wines that are true to their terroir and healthy and sustainable.
Wine Notes. “The name of a street, for a wine that is a journey. That of the farmers who already three thousand years ago left the countryside with the amphorae, and then the barrels, and inside the fruit of their work, the effort, the joy, still the smell of the earth. The journey of the farmers, even today heading to their vineyard, between meetings and words exchanged, under the clear sky of the Iblei.” - Arianna Occhipinti
This wine is a blend of 60% Muscat of Alexandria and 40% Albanello, grown at an altitude of 280 meters above sea level on soils of medium consistency, derived from sub- Apennine sands with a calcareous nature. The vineyards are farmed organically, with no chemical interventions, and the vines are trained using Guyot and spurred cordon systems. The average vine age is 15 years, and the vineyard is densely planted at 6,000 plants per hectare. Harvesting occurs in the last week of September through the first ten days of October. Fermentation occurs with indigenous yeasts and includes a 15-day maceration on the skins to enhance aromatic complexity. The wine is then refined for 6 months in concrete tanks, followed by one month in the bottle without filtration, preserving its natural character and structure.
