2023 Occhipinti “Il Frappato”, Sicily, Italy

ABOUT THIS WINE

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.

ABOUT THIS PRODUCER

Occhipinti is located in Vittoria, in the southwestern corner of Sicily, and winemaker Arianna Occhipintis reputation seems to grow with every vintage. Her first vintage was 2004, though it wasnt until 2005 that her wines were internationally distributed. Arianna has a total of 10 hectares of Nero dAvola 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 dAvola is fermented in large plastic tubs though her goal is to eventually ferment everything in cement. Maceration for the Nero dAvola 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.