Arianna Occhipiniti's wine education began well before eventual enrollment in oenology school,having started at age 16 in the cellar of famed uncle Giusto Occhipinti of COS winery in Sicily.
From the onset of her Vittoria estate's founding in 2004,she adhered to organic viticulture,hand harvesting and indigenous yeast fermentation that contrasted bulk wine production from the region. Even more atypical,her lack of irrigation in an otherwise hot climate has been a secret to making elegant wines,citing freshness and minerality from subsoils that young vines or those grown with chemicals fail to reach en route to producing cooked or hot characteristics.
Initially less than 2.5 acres,Arianna's vineyards have since grown to nearly 62 and remain lined with Fava beans and other useful plants for cover crops between rows. The red sand soils over limestone underneath are the source of 2017's 'SP68' rosso (named for the nearby road),which is a Frappato/Nero d'Avola blend commonly labeled as Cerasuolo but requiring longer aging under DOCG rules that Arianna eschews in favor of a fresher take. Fermented in concrete tanks with a two-week skin maceration prior to pressing,the wine is aged in the same vessel for 8 months before being bottled unfiltered.