# Il Frappato (2023)

- **Producer:** Arianna Occhipinti
- **Colour:** red
- **Type:** still
- **Grapes:** Frappato
- **Region:** Sicilia, Italy
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €40
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, cherry, raspberry, violet, rose, mint, black pepper, white pepper, cloves, cedar, leather, game, forest floor, cinnamon

## About this wine

Arianna Occhipinti is a pioneering figure in the natural wine movement, establishing her estate in Vittoria, southeast Sicily, in 2004 at the age of 21. Guided by her uncle Giusto Occhipinti of the historic COS estate, she began with just one hectare of abandoned vines. Her commitment to organic farming and low-intervention winemaking stood in stark contrast to the industrial methods taught at her enology school. Over the past two decades, Arianna has single-handedly elevated the indigenous Frappato grape from a simple blending component to a highly respected, world-class single-varietal wine. The 2023 vintage represents a major milestone for the estate, marking its twentieth harvest ('Ventesima Vendemmia'), which is celebrated with a commemorative label.

## Interesting facts

- The 2023 vintage marks Arianna Occhipinti's 20th harvest, celebrated with a special commemorative label.
- Arianna started her winery in 2004 at just 21 years old, working with a single hectare of abandoned vines.
- The 2023 vintage saw a 40% crop reduction due to severe spring winds, resulting in highly concentrated fruit.

## Food pairing

Il Frappato's high-tension acidity, medium-light body, and low tannins make it incredibly versatile. It acts as a refreshing counterpoint to rich, savory Sicilian dishes like caponata or Pasta alla Norma, while its mineral core and bright red fruit beautifully complement meaty fish like tuna or octopus without overpowering them.

## Wine making process

The winemaking process for Il Frappato emphasizes minimal intervention to preserve the purity of the fruit and terroir. Grapes are harvested by hand in early October. Spontaneous fermentation is carried out in concrete tanks using only indigenous yeasts, with a maceration period of 25 to 30 days on the skins accompanied by daily punch-downs and pump-overs. The wine is aged for 14 months in large, neutral 2,500-liter Slavonian oak casks (botti) to avoid imparting dominant oak flavors, followed by a short period of bottle refinement. In keeping with natural winemaking principles, the wine is bottled unfined and unfiltered with minimal sulfur additions.