Grapes:70% Frappato, 30% Nero d`Avola
SO2:During winemaking, at bottling
Soil Composition:Red Sand, Chalk
Age of vines:15 years old on average
Fun facts:"SP68 is the name of the road that cuts through my original vineyard in Vittoria. SP68 is a road but it is also a young wine. Cool and pleasant, with a delicate taste that it brings the flavour of the sun and the freshness of this land."
Appellation:Terre Siciliane IGT
Winemaking:The fruit is mainly destemmed and co-fermented with native yeasts in concrete tanks and with a two-week skin maceration. The wine is aged in concrete tank for 8 months and bottled unfiltered. Minimal sulphur is added before fermentation and at bottling. Occasionally the wine needs an extra addition after racking.
In 2006, Joe and Kevin fell in love with the wines of an unassuming 24 year old showing her first vintage at an Italian wine fair. Today, Arianna Occhipinti has become a seminal figure for a new generation of wine lovers. Her rise to prominence has been meteoric, and rightfully so: anyone who has ever met Ari will instantly vouch for her charming personality and seemingly boundless energy.
Arianna is the niece of Giusto Occhpinti, whose COS wines are undisputedly amongst the very best of
In 1998, Giusto invited her to help him out at Vinitaly for four days. Arianna was 16 at the time and knew nothing about wine; the experience was such a good one that she decided to study viticulture and oenology in university. This quickly proved counter-intuitive, since everything she had learned from her uncle (organic
viticulture, hand-harvesting, native yeast fermentations) clashed with what she was being taught in school.
Undeterred, Arianna started making her own wine with just one hectare of abandoned vines in the commune of
Over the years, she has progressively expanded the estate by replanting 10 hectares of the region's indigenous Frappato and Nero D'Avola in selection massale.
A few years later, she was able to start renting 50 year old Frappato and 45 year old Nero D'Avola vines, both independently bottled as single varietal/vineyard cuvées.
In 2012, an additional eight hectares of 19 year old vines were acquired, which for the time being will be used to produce more of her "SP68".
Continually pushing things forward, Arianna built herself a new cellar in 2014, a huge step up from the cramped, chaotic space she used to work in. Besides the obvious advantage of having more space, it has permitted Arianna to start a new regiment of concrete fermentation and aging for both "SP68"'s, which used to to be produced in stainless steel and fiberglass.
Some of the tanks are glass lined, some aren't. They are all 2mx2m, and with the way they are set up, the juice can be
worked by gravity