A benchmark voice in Sicilian natural winemaking, Arianna Occhipinti farms her Vittoria vineyards biodynamically, focusing on frappato and nero d'avola grown on red sandy soils overlaying limestone. Her philosophy emphasises vineyard health, indigenous yeasts, and minimal manipulation. Fermentations occur in concrete with long macerations – often 30-40 days – where gentle cap management preserves aromatic delicacy and fine phenolics.
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Ageing typically involves large Slavonian botti or concrete vessels to maintain purity and textural transparency. For Il Frappato, Occhipinti favours low sulphur, no fining and minimal filtration, resulting in wines that express Mediterranean herbs, red fruits, and a characteristic limestone‑driven salinity. Occhipinti's wines have become leading examples of terroir‑driven, artisanal Sicilian production that balances authenticity with technical precision.
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