Structure

Bodylight
Tanninlow
Acidityracy
Sweetnessdry
Oaklarge or old casks

Drinking window

Best 3 to 10 years from vintage.
vintage3 yrs10 yrs12 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 in the header is our own.

In the glass

Light-bodiedLow tanninRacy acidityDryMineral, Persistent finish

Aroma: strawberry, dried cherry, wild herbs, iron

Palate: red berry, bitter almond, mineral, fresh acidity

Named after the SP68 road through Vittoria, Occhipinti's signature blend is a Frappato-dominant light red of extraordinary mineral lift, wild-berry purity and racy acidity.

What it pairs with

  • Pasta con le sarde
    Frappato's brightness and Nero d'Avola's depth together navigate the sardine-fennel-currant complexity.
  • Grilled swordfish with salmoriglio
    Light body and racy acidity complement grilled fish without overpowering the herb-lemon sauce.
  • Fresh burrata with tomatoes
    The wine's delicate tannins and red-berry fruit pair beautifully with the creamy cheese.

How to serve Occhipinti SP68 Rosso

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. Pair with. Pasta con le sarde, Grilled swordfish with salmoriglio, Fresh burrata with tomatoes. Match the wine's structure to the dish's fat and salt.

History

Arianna Occhipinti started making wine in 2004 at age 21, naming her debut bottling for the provincial road her vines border. SP68 Rosso blends Frappato and Nero d'Avola from organically farmed low-yielding plots and is distributed widely on the European natural-wine market.

  1. 2004: First SP68 Rosso produced from Occhipinti's 1-hectare plot

Facts

Producer
Arianna Occhipinti · visiting guide
Grapes
Frappato (70%), Nero d'Avola (30%)
Classification
IGP Terre Siciliane
Oak
Aged in large old oak casks, 8-10 months
ABV
13.0%
Price
EUR 24-34 at retail
Drinking window
3-10 from vintage
First vintage
2004
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED

Frequently asked about Occhipinti SP68 Rosso

What does Occhipinti SP68 Rosso taste like?

On the nose, strawberry, dried cherry, wild herbs, iron. On the palate, red berry, bitter almond, mineral, fresh acidity. Structurally light-bodied, low tannins, racy acidity with a mineral, persistent finish. Named after the SP68 road through Vittoria, Occhipinti's signature blend is a Frappato-dominant light red of extraordinary mineral lift, wild-berry purity and racy acidity.

When should I drink Occhipinti SP68 Rosso?

Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Occhipinti SP68 Rosso?

Pasta con le sarde is the canonical pairing. Other strong matches include Grilled swordfish with salmoriglio and Fresh burrata with tomatoes. Frappato's brightness and Nero d'Avola's depth together navigate the sardine-fennel-currant complexity.

What grapes are in Occhipinti SP68 Rosso?

The blend is Frappato (70%), Nero d'Avola (30%). The wine is classified as IGP Terre Siciliane.

Tags

biodynamic cult wine dry frappato iconic light body low tannin medium term mood elegant mood funky mood refreshing nero d avola occasion aperitivo occasion dinner party occasion summer old world organic pairs with oily fish pairs with soft cheese pairs with vegetable forward price trade up racy acid still red

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