Profile

Structure

Bodyfull
Tanninfirm
Aciditymedium
Sweetnessdry
Oaklarge or old casks

Drinking window

Best 4 to 12 years from vintage.

vintage4 yrs12 yrs14 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryLong, Iron-Mineral finish

Aroma: dark cherry, dried fig, spice, iron filings

Palate: black fruit, licorice, firm tannin, warm mineral

Siccagno is the Sicilian dry-farming term for unirrigated cultivation; Occhipinti's varietal Nero d'Avola is richly dark-fruited with a characteristic iron-mineral finish from Vittoria's ferrous soils.

What it pairs with

  • Slow-braised goat with olives Full body and firm tannins stand up to rich goat meat; herby-mineral wine character mirrors the olive notes.More wines for lamb →
  • Caponata on bruschetta The wine's dark fruit and spice complement the sweet-sour Sicilian aubergine relish.More wines for chicken and white meat →
  • Grilled lamb ribs Firm tannins cut through lamb fat with warm mineral notes complementing the char.More wines for lamb →

With cheese

Caciocavallo Palermitano Our pick A caciocavallo aged towards six months is piquant, with a compact paste that flakes. Nero d'Avola-led reds bring dark fruit, tannin and acidity to carry that sharpness, and the weight to meet a wheel kept long enough to grate.

How to serve Occhipinti Siccagno

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. Pair with. Slow-braised goat with olives, Caponata on bruschetta, Grilled lamb ribs. Match the wine's structure to the dish's fat and salt.

History

Siccagno takes its name from the traditional Sicilian dry-farming practice without irrigation. Occhipinti produces this wine from Nero d'Avola vines farmed without irrigation in the Vittoria zone, producing concentrated low-yield fruit that ages beautifully.

  1. 2004First vintage of Siccagno from unirrigated Nero d'Avola

Facts

Producer
Arianna Occhipinti · visiting guide
Grapes
Nero d'Avola (100%)
Classification
IGP Terre Siciliane
Oak
Aged in large old oak casks, 12 months
ABV
14.0%
Price
EUR 22-30 at retail
Drinking window
4-12 from vintage
First vintage
2004
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED

Frequently asked about Occhipinti Siccagno

What does Occhipinti Siccagno taste like?

On the nose, dark cherry, dried fig, spice, iron filings. On the palate, black fruit, licorice, firm tannin, warm mineral. Structurally full-bodied, firm tannins, medium acidity with a long, iron-mineral finish. Siccagno is the Sicilian dry-farming term for unirrigated cultivation; Occhipinti's varietal Nero d'Avola is richly dark-fruited with a characteristic iron-mineral finish from Vittoria's ferrous soils.

When should I drink Occhipinti Siccagno?

Drink 4-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Occhipinti Siccagno?

Slow-braised goat with olives is the canonical pairing. Other strong matches include Caponata on bruschetta and Grilled lamb ribs. Full body and firm tannins stand up to rich goat meat; herby-mineral wine character mirrors the olive notes.

What grapes are in Occhipinti Siccagno?

The blend is Nero d'Avola (100%). The wine is classified as IGP Terre Siciliane.

Tags

biodynamic dry firm tannin full body medium acid medium term mood bold mood contemplative nero d avola occasion cellar occasion dinner party occasion special old vines old world organic pairs with aged cheese pairs with game pairs with red meat price trade up single vineyard still red

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