Arianna OcchipintiVino di Contrada BB Bombolieri Frappato 2020Product code: 14269
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All pictures shown are for illustration purpose only. Actual label may vary due to changes between vintages.
Arianna Occhipinti Vino di Contrada BB Bombolieri Frappato is a Sicilian red wine that is made from the Frappato grape variety. The wine is named after the Bombolieri vineyard, which is located in the southeast of Sicily, Italy. This young and fresh wine has a ruby-red color with aromas of cherries, strawberries, and spices. On the palate, the wine is medium-bodied with soft tannins and a long-lasting finish. This wine is organic and has been made using natural methods, which gives it its unique flavor. It is best enjoyed with pasta dishes, grilled meats, or pizza. Arianna Occhipinti Vino di Contrada BB Bombolieri Frappato is a great option if you are looking for a delicious and affordable wine to enjoy with your meal.
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.