FL Fossa di Lupo - Vino di Contrada – A natural organic wine from young and famous Sicilian producer Arianna Occhipinti. She is much focused on the natural balance when producing her wines based on her philosophy that from good grapes come good wines. This is a single vineyard wine, bright ruby red with aromas of red fruits and a marked freshness, sapid, fine and graceful.
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|Classification||Terre Siciliane I.G.T.|
|Wine style||Dry red wine|
|Maturation||22 months maturation in large wooden barrels.|
|Bouquet||Aromas of red fruits, pomegranate and dog rose.|
|Taste||Marked by a freshness, sapid, fine and graceful.|
|Pairs with||Perfect for tagliatelle with mushrooms and sausage, red meats, stuffed roasts and feathered game. Serve at 16-18 C.|
Ariana Occhipinti started her own winery only 15 years ago when she acquired a vineyard and a winery in the contrada Fossa di Lupo outside Vittoria in Southeastern Sicily. From the start she wanted to produce natural organic wines based on a firm belief in the land she was cultivating and the natural processes she was using. This involved accepting the diversity of soils, the slopes of the terrain, the altitude, and the originality of the vineyards. For her accepting means respecting. To respect the earth and its balance. Respect the vineyard with skillful gestures of a sensitive agriculture. To respect the fermentation through the use of local yeasts. Respect the wine as if it was a person. Respecting the nature in every gesture: from cultivation and pruning to the processing of the grapes. Everything must be in balance, which for her can be summarized as: from good grapes come good wines. Hence, all her wines are made from organically grown grapes, without the use of pesticides, fungicides, herbicides, chemical or synthetic fertilizers.
The Frappato vines for the FL Fossa di Lupo red wine are around 40 years old, and grow in a limestone vineyard located at an altitude of 280 m. The grapes were manually harvested and carefully sorted at full maturity. The spontaneous fermentation and maceration on the skins took place in cement tanks using indigenous yeasts for 30 days. The wine was matured for 22 months in large Slavonian oak barrels and 2 months in bottles, unfiltered.
Longevity 10-20 Years.