|Grape/Varietal : Nero D'Avola||Color : Red|
|Origin : Italy||Bottle Size : 75cl|
|Region : Sicilia||ABV : 13%|
|Vintage : 2014||Natural Factor: Demeter, Biodynamic|
Arianna started at age 16 in her uncle Giusto Occhipinti's cellar--he being the proprietor of Vittoria's most famous winery, COS--and loved it, enough to go to oenology school and to jump right into her own production. She began with a mere one hectare of abandoned vines attached to a family vacation house. Though university imparted technical knowledge of a sort, the main influence on her ways in vineyard and cellar was in fact her uncle, who raised his wines as well as his niece on organic viticulture, harvest by hand and native-yeast fermentations, none of which is typical of Sicily's bulk-driven wine production.
There was never any doubt in Arianna's mind about whether to pursue this natural approach in order to express the freshness of the Vittorian microclimate, the minerality of the chalky soils and the purity of the best local grape varieties. She made a number of other significant choices in pursuit of this balance. The farming is biodynamic. There is zero irrigation in her vineyards in this hot, windy climate. Cover crops including fava beans and other useful plants grow between every other row. New plantings are massale selections only. Juice and wine are moved only by gravity. There is no new oak.
100% Nero d’Avola. From estate vines averaging 35 years old, some bush-trained and some wire-trained, on red sand soils over limestone rock. This site is at a higher altitude and harvested later than those in the SP68 bottling. Hand-harvested (like all of her wines). Maceration lasts 20-30 days. Aging takes place in 25-hectoliter Slavonian oak for 22-24 months. Bottled unfiltered.
"A sensation of crushed gravel gives Siccagno a beautiful, grippy texture that supports lively flavors of red plum laced with licorice and smoke. The wine rested 22 months in large Slavonian casks, which rounded out the flavors without imparting any new oak sweetness. The flavors take on notes of bloody steak and iodine that lend a sanguine depth and suggest a match with seared ribeye."
Pairs Well With:
Ravioli with Coconut Milk & Lemongrass
Green Day - When I come around