Family Article
Arianna Occhipinti Il Frappato
Last edited on 1/11/2020 by LindsayM
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Il Frappato stems from a dream which I had when I was a girl to make a wine that knows the land that I work, the air I breath, and my own thoughts. It is bitter, bloody and elegant. That is Vittoria and the Iblei Mountains. It is the wine that most resembles me, brave, original and rebellious. But not only. It has peasant origins, for this it loves its roots and the past that it brings in; but, at the same time, it is able to fight to improve itself. It knows refinement without forgetting itself.
Long known as a blending grape, Frappato, in the hand of Arianna Occhipinti, is an extraordinary wine. Light in color yet remarkable in complexity with notes of cherry, raspberry and white pepper, this wine shows cool climate characteristics in Siciily. 70% of the frappato is macerated for two months on its skins, while the other 30% stayed on its skins for eight months.
CLASSIFICATION TERRE SICILIANE IGT
VARIETY FRAPPATO DI VITTORIA
ALTITUDE 280 METERS ABOVE THE SEA LEVEL
SOIL MEDIUM DENSITY. RED SANDS AND CHALK FROM SUB APENNINE LIMESTONE ROCKS
AGRICOLTURE ORGANIC, WITHOUT CHEMICAL INTERVENTION
TRAINING SYSTEM GUYOT E ALBERELLO
AVERAGE AGE OF THE VINES 40 YEARS
PLANT DENSITY 6.000 PLANTS PER HECTAR
HARVEST PERIOD FIRST TEN DAYS OF OCTOBER
FERMENTATION INDIGENOUS YEASTS ONLY, 30 DAYS OF MACERATION ON THE SKINS
AGEING 14 MONTHS IN LARGE 25HL SLAVONIAN OAK BARRELS, 1 MONTH IN BOTTLE, UNFILTERED
Long known as a blending grape, Frappato, in the hand of Arianna Occhipinti, is an extraordinary wine. Light in color yet remarkable in complexity with notes of cherry, raspberry and white pepper, this wine shows cool climate characteristics in Siciily. 70% of the frappato is macerated for two months on its skins, while the other 30% stayed on its skins for eight months.
CLASSIFICATION TERRE SICILIANE IGT
VARIETY FRAPPATO DI VITTORIA
ALTITUDE 280 METERS ABOVE THE SEA LEVEL
SOIL MEDIUM DENSITY. RED SANDS AND CHALK FROM SUB APENNINE LIMESTONE ROCKS
AGRICOLTURE ORGANIC, WITHOUT CHEMICAL INTERVENTION
TRAINING SYSTEM GUYOT E ALBERELLO
AVERAGE AGE OF THE VINES 40 YEARS
PLANT DENSITY 6.000 PLANTS PER HECTAR
HARVEST PERIOD FIRST TEN DAYS OF OCTOBER
FERMENTATION INDIGENOUS YEASTS ONLY, 30 DAYS OF MACERATION ON THE SKINS
AGEING 14 MONTHS IN LARGE 25HL SLAVONIAN OAK BARRELS, 1 MONTH IN BOTTLE, UNFILTERED