Arianna Occhipinti
Il Frappato Ventesima Vendemmia 2023
Regular price
CHF 30.00
Immediate availability
| Denomination | Terre Siciliane IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sicily (Italy) |
| Grape varieties | 100% Frappato |
| Aging | 6 months in cement vats, 1 month in bottle, inn cement vats and part in 30 HL Austrian oak barrels for 14 months, 1 month in bottle |
| Year | 2023 |
| Biologic | Sì |
| Product name | Il Frappato Ventesima Vendemmia 2023 |
| Region | Sicily |
| Country | Italy |
Description
Frappato was born from my girlish dream of making a wine that tasted of the land I work, the air I breathe, and my own thoughts. It is sour, sanguine and elegant. It is Vittoria and the Iblei mountains. It is the wine that most resembles me, brave, original and rebellious. It has peasant origins, which is why it loves its roots and the past it carries within.
Awards
-
2023
93/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
Pairings
Meat
Cheese
Pork
Producer
Arianna Occhipinti
From this winery
- Start up year: 2004
- Oenologist: Arianna Occhipinti
- Bottles produced: 150.000
- Hectares: 40
Everything begun sixteen years ago in the "Fossa di Lupo" area. A place where the land in the evening becomes redish and is brushed by the Ibleian winds and leans on one side of a road: the County Road 68. A county road like many others, but with a special past. It was once a stone narrow path; three thousand years ago it connected Gela to Kamarina, it travelled- as it still does - through the Cerasuolo di Vittoria roads hills and from Caltagirone continued to Catania and Lentini. There, squeezed between heaven and earth, that road also marked my destiny.
In the first hectare of land next to my palmento, in Fossa di Lupo District, others followed. The firm grew into the Bombolieri, Pettineo and Bastonaca Districts, Yet, everything is still the same as in the first year. Bombolieri is also located on the County Road 68. The vineyard here enlarges and it stoops onto the limestone base of the area, the vineyards are twenty years old if not more, and the court on which the wineries raise themselves is able to trap all the strength of the Ibleian sun. Nowhere else I can feel to have been walking on a coherent road. Never as in Bombolieri I can feel that I'm carrying with me past and future at the same time. It was the oldest wine route ever documented. That road was used by generations of farmers to bring their own wine to the coast. Read more
In the first hectare of land next to my palmento, in Fossa di Lupo District, others followed. The firm grew into the Bombolieri, Pettineo and Bastonaca Districts, Yet, everything is still the same as in the first year. Bombolieri is also located on the County Road 68. The vineyard here enlarges and it stoops onto the limestone base of the area, the vineyards are twenty years old if not more, and the court on which the wineries raise themselves is able to trap all the strength of the Ibleian sun. Nowhere else I can feel to have been walking on a coherent road. Never as in Bombolieri I can feel that I'm carrying with me past and future at the same time. It was the oldest wine route ever documented. That road was used by generations of farmers to bring their own wine to the coast. Read more
| Name | Arianna Occhipinti Il Frappato Ventesima Vendemmia 2023 |
|---|---|
| Type | Red organic still |
| Denomination | Terre Siciliane IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Frappato |
| Country | Italy |
| Region | Sicily |
| Vendor | Arianna Occhipinti |
| Climate | Altitude: 220 m. a.s.l. |
| Soil composition | Medium consistency. It comes from sub-Apennine sands of a calcareous nature. |
| Cultivation system | Guyot and bush-trained |
| Plants per hectare | 6000 |
| Harvest | First ten days of October. |
| Wine making | Fermentation in cement vats with indigenous yeasts, 25-day maceration on the skins. |
| Aging | 6 months in cement vats, 1 month in bottle, inn cement vats and part in 30 HL Austrian oak barrels for 14 months, 1 month in bottle |
| Allergens | Contains sulphites |