Loads going on here! Dark fruits, Mediterranean herbs and wild florals. Bloody good drinking this.
Arianna Occhipinti has wine in her blood, her uncle Giusto heads up one of the other iconic Sicilian wineries - COS. Her winemaking style is purely minimal intervention, for her the finished product should solely reflect the vines and farming, which is entirely organic. She now farms over 20 hectares of Nero d’Avola, Frappato, Albanello and Zibbibo. A blend of Nero d’Avola and Frappato with a lot going on. Notes of wild cherries, mulberry alongside hints of wildflowers, leather, smoke, spice and dried herbs. It’s an outstanding representation of the varieties and island, lighter in body and extremely fresh. Chill before serving.
Variety: Nero d'Avola
Profile: The most widely planted grape variety in Sicily, and the most important in terms of volume. As the name suggests, Nero d'Avola produces intensely coloured wines, this intensity of colour being matched by deepness of fruit character. Typically it has high tannins and medium acidity, this is aided by plantings at higher elevations. Nero d'Avola can be made into dense and dark wine that is stored in oak barrels and suitable for ageing, or young and fresh wines. Younger wines show plum and juicy, red-fruit flavors, while more complex examples offer chocolate and dark raspberry flavours.
Classic Regions: Sicily (Italy), Australia, California (USA)
A burgeoning cult figure in the biodynamic movement, Arianna tends to 14 hectares of olive groves and 5 hectares of vineyards in the land around Vittoria, south eastern Sicily. Growing a few white varietals as well as Nero d’Avola, Occhipinti has built a reputation on Frappato, a secondary grape used in Sicily to brighten heavier Nero D’Avola.