Arianna Occhipinti, SP68 Rosso 2025

70% Frappato, 30% Nero d'Avola

Sicily, Italy

The fruit is mainly destemmed and co-fermented with native yeasts in concrete tanks and with a two-week skin maceration. The wine is aged in concrete tank for 8 months and bottled unfiltered. Minimal sulphur is added before fermentation and at bottling. VEGAN.

The two varietals are native to Sicily and are grown on red sand soils over limestone rock, with vines averaging 15 years old on four different sites. The vines are organically and biodynamically farmed and hand-harvested. The wine is named "SP68" for the road near Arianna's home vineyard in Vittoria.

Occhipinti is located in the Vittoria region of southeastern coast of Sicily between the Mediterranean Sea and inland mountains. Owner, winemaker and viticulturist Arianna Occhipinti founded the estate in 2004, bottled her first commercial vintage in 2006 and today works exclusively with estate fruit. Her 25 hectares are certified-organic and practicing biodynamic and feature only native Sicilian varietals: 50% Frappato, 35% Nero d'Avola and 15% white varieties Albanello and Zibibbo (aka Muscat of Alexandria). The Frappato and Nero d'Avola vines range from 10-year-old guyot-trained vines which she planted all the way up to 60-year-old alberello-trained vines which she rented initially and was later able to add her holdings. Total production is approximately 10,000 cases annually.

Arianna started at age 16 in her uncle Giusto Occhipinti's cellar--he being the proprietor of Vittoria's most famous winery, COS--and loved it, enough to go to oenology school and to jump right into her own production. She began with a mere one hectare of abandoned vines attached to a family vacation house. Though university imparted technical knowledge of a sort, the main influence on her ways in vineyard and cellar was in fact her uncle, who raised his wines as well as his niece on organic viticulture, harvest by hand and native-yeast fermentations, none of which is typical of Sicily's bulk-driven wine production. In Arianna's own words: "Not irrigating, harvesting late and not using fertilizers are the secret to making more elegant wines in the area. The freshness and minerality in my wines come from the subsoils. Any wine made from young vines or chemically grown vines feeding only off of the top soil will have the cooked, hot characteristics people associate with wine from warm regions."

There was never any doubt in Arianna's mind about whether to pursue this natural approach in order to express the freshness of the Vittorian microclimate, the minerality of the chalky soils and the purity of the best local grape varieties. She made a number of other significant choices in pursuit of this balance. The farming is biodynamic. There is zero irrigation in her vineyards in this hot, windy climate. Cover crops including fava beans and other useful plants grow between every other row. New plantings are massale selections only. Juice and wine are moved only by gravity. There is no new oak. Arianna's star has risen very quickly over the last decade in the wine world, and she is rightly regarded as a symbol of success in the world of biodynamic farming and natural winemaking.