Grape: Nero d’Avola
From: Sicily, Italy
Farming Practice: Organic
Tasting Notes: Ripe plum, black currant, fresh potting soil
"Siccagno" is fermented with native yeast and macerates with the skins for around 25 days. Once the wine is fermented, it is refined by aging in Slavonian oak barrels for a period of 16 to 22 months. This wine is bottled without filtering or clarifying to respect the structure of the wine to the full.
When Arianna Occhipinti was 16, her uncle Giusto Occhipinti of COS Wines, invited her to come and stay and help out at his winery. This experience was the start to her winemaking career. She went to school soon after to study winemaking but quickly realized her uncle made wine in a way that school was not going to teach her. She learned what she needed from him and then began making her own wine. When making wine, Arianna respects all aspects of the land and winemaking process, even if it requires more time. She respects the wine as if it was a person and therefore, creates wine that tastes like the place it was born while also telling stories about her as a winemaker.