PT Pettineo - Vino di Contrada – A natural organic wine from young and famous Sicilian producer Arianna Occhipinti. She is focused on the natural balance when producing her wines based on her philosophy that from good grapes come good wines. This is a ruby red single vineyard wine with notes of cherries and raspberry, elegant, fresh and silky tannins yet possessing a quite lively acidity.
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|Classification||Terre Siciliane I.G.T.|
|Wine style||Dry red wine|
|Maturation||22 months maturation in large wooden barrels.|
|Bouquet||Notes of marasca cherries and raspberry, roses and Mediterranean scrub, embellished with mineral and marine touches.|
|Taste||Elegant, fruity, mineral and fresh with silky tannins yet possessing quite lively acidity.|
|Pairs with||Tasteful pasta dishes, red meat or 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 PT Pettineo red wine are around 60 years old, and grow in a vineyard with a deep layer of marine sand 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.