Big reds are back, baby, and Ariana Occhipiniti’s Nero d’Avola is about as big and bold as a red comes. The fruit was destemmed and the berries were left whole, while it was fermented with native yeasts for 30 days. Afterwards, it was aged for just under two years in large Slavonian oak barrels prior to being bottled unfiltered.
- Arianna Occhipinti worked in the wine industry since she was 16 years old, and her first vintage was released when she was just 22.
- The first lesson she learned about winemaking was to accept and respect the wine “as if it were a person.”
- The vines thrive in a fairly high altitude of 280 meters above sea level in a mixture of red sand, chalk and limestone.
- The vines thrive approximately 500 meters above sea level, and are planted on hillsides surrounded by a pine forest.
- Oxtail pho.
- Any and all Dostoevsky novels.
- Drinking this on cold, overcast days.