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Occhipinti Frappato '21
The Frappato is from two different estate parcels, with vines averaging about 40 years old. One parcel is older, bush-trained vines on a sandier version of the estate’s red-clay-limestone soils; the other is younger, Guyot-trained, on more limestone. The sites are at a higher altitude and harvested later than the Frappato that is used for the “SP68” bottling. The vines are organically and biodynamically farmed and harvested by hand. The fruit is destemmed but the grapes are left whole for crushing. Fermentation is with native yeasts in concrete tank, with a 30-day maceration. The wine is first aged for eight months in 25-hectoliter Slavonian oak botti and then for another eight months in concrete tank, before being bottled unfiltered.
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