SP68 Terre Siciliane Nero d'Avola Frappato

Red fruit, minerals, dirt, and funk on the nose; and despite low alc. quite structured and tasty like an italian Beaujolais.

Having had the white SP68 yesterday now trying the SP68 Rouge - a blend of Nero d’Avola and Frappato. Previous notes still apply. Earthy with leather and herbs. Medium minus tannins and acid. Somewhat rustic and very savoury. Unique and different. I liked it a lot.

Medium minus concentration of pale ruby in color and the lifted aromatics on the nose. Reminds me of whole cluster: rose, crunchy cranberry, kinda banana-y, pomegranate. Juicy cherry, red plum, black pepper, smoke, and a slight hint of 🌿 herbs. Elevated acidity, medium grippy tannins, and medium body with a moderate finish.

Mid crimson in colour. Smell of dirty socks and hints of pepper - ultra savoury. Evidence of Brett and one of the downsides of not using sulphur in natural wines. This has not gone to the stage of tipping down the sink but after another year one would have to do that. Brett never goes away and only gets worse.

Cherry red in colour. Notes of nettle, leather, old red cherries and cow yard. Smelly but tolerable - like a lot of naturally made wines. Occhipintis other venture COS - she is the O - keep the winemaking as natural as possible shunning chemical treatments in the vineyard (they are biodynamic) and shunning cultured yeasts in the winery. The red wines are bottled unfiltered. Ultra savoury and rustic. A blend of two Sicilian varieties Nero d’Avola and Frappato. Very tasty but not for long cellaring. My daughter who lives in Copenhagen loves natural wine and is surrounded by it in that city. For me it is the occasional indulgence.

Yup, got some barnyard action, but it’s still very good. Barnyardy funk nudges out sappy red berry fruit on the nose. The palate is crisp and intense, with way less funk than the nose. Electric cherry fruit, crushed high-toned rock, and an intense savory component. Long, mouthwatering finish.

Bracingly high acidity and grip compared to the 2017. Better after a couple of days. This one needs time. The Frappato is much more approachable.

I like the drinkability, but we can't talk about a refined wine here.

60/40 Nera d’Avola/Frappato. Bright ruby, moderate minus concentration. Juicy red and black cherry, cassis, licorice, black pepper, plum, and raspberry. No oak influence. Elevated acidity and moderate tannins.

70% Frappato/30% Nero d'Avola. Terrific bright-ish red blend with more heft than the 100% Frappato.