Arianna Occhipinti

SP68 Terre Siciliane Nero d'Avola Frappato

9.01494 ratings
9.0293 pro ratings
Sicily, Italy
Nero d'Avola, Frappato
Mushrooms, Hard Cheese, Beef, Tomato-Based, Lamb, Venison, Pasta, Salami & Prosciutto, Onion, Pungent Cheese, Pork
Top Notes For
Bob McDonald

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.

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.

Apr 9th, 2021
Shengli Hu

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.

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.

Oct 25th, 2020
Bob McDonald

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.

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.

Feb 20th, 2020
Bob McDonald

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.

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.

Feb 11th, 2020
Tom Casagrande

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.

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.

Dec 3rd, 2019
Darren Dittrich

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.

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.

Nov 4th, 2019
Ceccherini Cristiano

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

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

Oct 7th, 2019
Shengli Hu

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.

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.

Jul 22nd, 2019
Darren Dittrich

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

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

Jul 10th, 2019
Casey Curbow

Sales Associate Windsor Wine Merchants

9.0

Funk blew off to pristine cherry and damp soil.

Funk blew off to pristine cherry and damp soil.

Aug 23rd, 2018