Occhipinti is located in Vittoria, in the southwestern corner of Sicily, and winemaker Arianna Occhipinti’s reputation seems to grow with every vintage. Her first vintage was 2004, though it wasn’t until 2005 that her wines were internationally distributed. Arianna has a total of 10 hectares of Nero d’Avola 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 d’Avola is fermented in large plastic tubs though her goal is to eventually ferment everything in cement. Maceration for the Nero d’Avola is 30-40 days and longer for the Frappato.
This Arianna Occhipinti’s white wine is a 100% Grillo and comes from a vineyard 490 meters above sea level, surrounded by pine forests, oaks and centuries-old olive trees. The soil of Contrata Santa Margherita consists of sandy calcareous marl of a whitish colour and yellowish-white calcarenite, all sediments of the sea dating back to the Pleistocene. These soils of the Monti Iblei at the foot of the small commune of Chiaramonte Gulfi give the wine an impressive complexity and saltiness.
The wine is 100% Grillo, from biological viticulture, ageing 6 months stainless tank, unfiltered and vegan.
Pale yellow in the glass, intense bouquet of citrus notes accompanied by spicy vegetal notes and white flowers. In the drink, a fantastic balance of alcohol and acidity, impressive complexity that only reveals itself with some time, with beautiful length and a dry-mineral finish.