Arianna Occhipinti SP68 Rrosso 2024

Arianna Occhipinti founded her estate in 2004 in Vittoria, a town in southeastern Sicily's Ragusa province. She released her first commercial vintage in 2006 at age 24 and has since become one of the most recognized figures in Italian natural winemaking.

Born in 1982, Occhipinti's introduction to wine came at 16 when her uncle Giusto Occhipinti—co-founder of the acclaimed COS winery—invited her to help at the Vinitaly wine fair. Those four days sparked her decision to pursue winemaking. She studied agriculture and enology in Milan but found herself disillusioned by the conventional techniques taught there. Instead, she returned to the methods she had observed working alongside her uncle: minimal intervention, respect for indigenous varieties, and a deep connection to terroir.

The estate now encompasses approximately 25-30 hectares of certified organic vineyards, all farmed following biodynamic principles. Occhipinti works exclusively with estate-grown fruit, focusing on native Sicilian grapes: Frappato and Nero d'Avola for reds, Albanello and Zibibbo (Muscat of Alexandria) for whites. Vine ages vary considerably—some Frappato and Nero d'Avola plantings reach 60 years old and are trained in the traditional alberello (bush vine) system, while others are younger guyot-trained vines that Arianna planted herself.

The vineyards sit on red sand soils over limestone bedrock, positioned between the Mediterranean coast and the Iblei mountains. This location provides the temperature variation and mineral-rich terroir that define her wines' character.

In the cellar, Occhipinti maintains a hands-off approach: spontaneous fermentation with native yeasts, aging in concrete tanks or large oak botti, and bottling without filtration. Sulfite additions are minimal. Annual production reaches approximately 10,000 cases.

The estate's flagship wines—SP68 Bianco and SP68 Rosso—are named for Strada Provinciale 68, the ancient road connecting Gela to Kamarina that runs past her property, historically used by farmers transporting their harvest to market.

Sicily, Italy's largest island and the Mediterranean's biggest landmass, lies just across the Strait of Messina from the mainland. With Palermo as its capital, this autonomous region ranks as Italy's third-largest wine producer after Veneto and Tuscany.

The island's winemaking history spans over 3,000 years, shaped by waves of Greek, Roman, Byzantine, Arab, Norman, and Spanish influence. This cultural complexity extends to its viticulture, where ancient traditions meet contemporary natural winemaking. Sicily has become a destination for producers committed to organic and biodynamic farming, taking advantage of the island's naturally disease-resistant conditions created by dry weather, strong winds, and intense Mediterranean sun.

Sicily's terroir varies dramatically across the island. In the southeast, around Vittoria and Ragusa, red sandy soils over limestone bedrock produce elegant wines from indigenous varieties. The volcanic slopes of Mount Etna in the northeast offer dramatically different conditions—ancient lava soils at elevations reaching over 1,000 meters, where Nerello Mascalese thrives. Western Sicily around Alcamo features clay and calcareous soils suited to varieties like Catarratto and Grillo.

Native grape varieties define Sicilian winemaking. Nero d'Avola, the island's most planted red grape, produces deep-colored wines with dark fruit and spice. Frappato, lighter and more aromatic, is essential to Cerasuolo di Vittoria—Sicily's only DOCG appellation, a blend pioneered by producers like COS. White varieties include Catarratto, Grillo, Inzolia, Albanello, and Zibibbo (Muscat of Alexandria), used for both dry wines and the famous Passito di Pantelleria.

The Vittoria region in southeastern Sicily has emerged as a hub for natural winemaking. Here, producers like Arianna Occhipinti and COS have redefined expectations for Sicilian wine, proving the island capable of producing elegant, terroir-driven wines rather than the overripe, heavily extracted styles that once dominated. The combination of ancient varieties, diverse soils, and a new generation of thoughtful winemakers continues positioning Sicily among Italy's most dynamic wine regions.