Arianna Occhipinti needs little introduction in natural wine circles. The Sicilian winemaker who started her own label at age 22, planted biodynamic vines in Vittoria, and spent two decades proving that southern Italy could produce wines of startling elegance and intellectual depth -- she is one of the defining figures of her generation. Tami' is her second label, conceived as a more accessible, everyday expression of the same philosophy.
The Tami' Project
Where Arianna's flagship wines -- the SP68 blends, the single-variety Frappato and Nero d'Avola -- represent the considered, site-driven side of her work, Tami' is built for immediacy. The wines are produced organically and naturally, with the same minimal-intervention approach: wild fermentations from native yeasts, no filtration, no fining, and zero or near-zero sulfur additions. The grapes are indigenous Sicilian varieties, principally Frappato and Nero d'Avola, sourced from the volcanic soils around Vittoria in the Cerasuolo di Vittoria DOCG.
The Winemaker
Arianna grew up watching her uncle Giusto Occhipinti (of COS fame) work the land and make wine with honesty and care. By 16 she was already immersed in the wine world; by 22 she had her own estate. She studied at Milan's University of Gastronomic Sciences and returned to Sicily to farm 25 hectares biodynamically, nurturing soils and biodiversity as the foundation of everything she makes. Her work earned international acclaim -- Wine Spectator, Decanter, and the natural wine community all took notice -- but the wines themselves remain grounded in the landscape of southeastern Sicily.
What to Expect
Tami' wines are transparent, food-friendly, and alive. The Frappato is typically light-bodied and fragrant, with red cherry and wild herb character; the Nero d'Avola shows more depth and dark fruit but retains the freshness that defines Arianna's approach across all her labels. These are wines that invite you to the table and stay with you through the meal.
