Arianna Occhipinti, one of the new generation of hip young winemakers who are profressive by being traditional, makes delightful wines from the Nero d'Avola and Frappato grapes indigenous to this area. Where others have failed, Occhipinti has succeeded in making a refreshing wine that, at 12.5%, has what many would consider the perfect balance of acid and alcohol. Her farm is polycultural, with grapevines taking up a relatively small portion of the land and several acres growing wild or planted to other crops like olives. This approach, along with the use of native yeasts in fermentation, results in a wine that is alive and natural tasting. It smells of bright berries, dried herbs, and earth and each sip refreshes your moth for more.
