Arianna OcchipintiSP68 Bianco 2022Product code: 14756
All pictures shown are for illustration purpose only. Actual label may vary due to changes between vintages.
Arianna Occhipinti SP68 Bianco is a distinctive and complex white wine from Sicily. It is made from a blend of two native grape varieties: Albanello and Zibibbo. The grapes are handpicked from sustainably managed vineyards and fermented with natural yeasts. The resulting wine displays aromas of citrus, white flowers, and herbs, coupled with a minerality and saline character that is characteristic of the Sicilian terroir. It has a rich, full-bodied texture and a crisp acidity that balances out the wine's unique character. This wine pairs well with seafood, light pasta dishes, and fresh salads. It's a must-try for those who appreciate authentic and expressive wines.
Golden-yellow colour, exotic aromas of orange blossom, spicy lychee, palate of golden grapefruit, tangerine with a lovely spicy finish and a touch of bitterness.
About the Winery
Established in 2009, Arianna Occhipinti is an Italian winery founded by a lady of the same name. She is known for the care and techniques used for growing the Italian native grape varietals of Nero d’ Avola and Frappato. Right from a young age, she was fascinated about vines and winemaking, thanks to frequent visits to her uncle’s wine estate in Sicily. She was just 22 when she started her own wine label.
She started by creating wine in the Contrada Fossa di Lupo region, but the popularity of her wines grew so rapidly that she soon ensured that her wines reached other places such as Bastonaca, Pettineo and Bombolieri. Ever since she created her own label, Arianna has been using biodynamic farming techniques in her 10 hectares of vineyards. At her vineyards, Arianna gives complete respect to the earth and uses only organically grown grapes for creating her biodynamic wines. She doesn’t use pesticides, fertilisers, fungicides, herbicides or any other chemical product on her beloved vines.
Thanks to her biodynamic practices, she also uses very little sulphur in the wine at the time of processing. For fermentation, she depends on indigenous yeasts that are airborne to retain the original flavour of the fruits. They are allowed to then macerate on their own skins for about 30 days, before they are aged for about 6 months in traditional cement vats. This way, when they are bottled, the wines represent the true character of the grapes and the land.
The SP68 Rosso (Red) wine is the flagship wine of this label. It is made using a blend of 70% Frappato and 30% Nero d’ Avola. Here, the fruits are macerated for 15 days with their skins on before they are taken to the cement vats for ageing for 6 months. Finally, they rest in the bottle for a month before they are released into the market.