All wines
Arianna Occhipinti
Pettineo PT
2017
4.3
Region
Italy › Sicily › Vittoria › IGP Terre Siciliane
Type
red · still
Grapes
Frappato
Alcohol
12.5%
Volume
750 mL
Sugar
1 g/L
Tasting Notes(3)
4.3
More than two years passed since the last time I tasted PT '17. And I remember it as the most fruit-forward from the three contrada. This time it reminded me of some mix of Burgundy and Otago.
Anyways. What a lovely charming and flowery bouquet of red fruits dominating black fruits, jam, mushrooms, green herbs and wet earth. It's a delicate, multilayered and juicy wine with a long and flavourful aftertaste. Beautiful evolution in the glass.
Wonderful Frappato. More fruit-driven than other contrade, but very elegant and youthful. Dark cherry, pomegranate, forest floor and blood sausage. Fresh, silky and almost perfectly balanced.
About
It is not permitted to place contrada (district) names on Sicilian wine labels, so Arianna figured a clever way around the rules. Each contrada is represented by a two-letter abbreviation cheekily struck through with a line to emphasize their illicitness. SM stands for Santa Margherita, BB - for Bomboliere, PT - for Pettineo and FL - for Fossa di Lupo.
Pettineo (PT) is a few kilometers from Bombolieri and Fossa di Lupo. This 0.9-hectare plot features the oldest Frappato vines (60+ years) in all of Vittoria. They grow on 70 cm of fine orange sand over tufa (a porous limestone) and are a mix of albarello and guyot training. This site is the first of the three to be harvested. According to Arianna, The wines of the Pettineo are usually fruit-driven with a more silky tannin yet possessing quite lively acidity.
Arianna Occhipinti's Frappato PT is a red wine of great substance: a red wine of great substance: juicy, sour and sanguine, a drink of extraordinary vivacity. Expression of the frappato in the Pettineo district, the finest, between exhilarating fruit and great elegance.
--- Tripple A
Destemming, maceration on the skins and spontaneous fermentation in 85 hl concrete vats for 25 days with daily pumping over and punching down. Racking and ageing in the same containers for 6 months and in Austrian oak barrels for 12 months.
