SP68 Rosso IGT

SP68 Rosso takes its name from the provincial road (Strada Provinciale 68) that runs past Arianna Occhipinti’s estates near Vittoria in Sicily. The grapes thrive on sandy, calcareous soils under a warm Mediterranean climate, enriched by mineral-rich earth. Farmed organically, the vineyard is tended with care, and the wine is fermented with native yeasts to express the purity of the terroir.

This vibrant red is crafted from a blend of 70% Frappato and 30% Nero d’Avola, two indigenous Sicilian varieties. After approximately 15 days of skin maceration, the wine is aged in concrete tanks for six months and bottled unfiltered to preserve its natural character, highlighting its freshness and minerality.

In the glass, SP68 Rosso shows a bright ruby-red hue, revealing aromatic notes of red berries such as raspberry and cherry, violet florals, Mediterranean herbs, and subtle hints of pepper and spice. On the palate, it is lively and juicy, with crisp acidity, soft but persistent tannins, and a clean, mineral-led finish that reflects its volcanic origin.

Extremely versatile and food-friendly, SP68 pairs beautifully with grilled vegetables, pizza, pasta with tomato sauce, and lighter meat dishes such as lamb or roast chicken.

It embodies Arianna Occhipinti’s philosophy of minimal intervention and respect for the land, resulting in a wine that is both expressive and remarkably approachable. Whether discovering Sicilian wines for the first time or adding a natural, drinkable red to your collection, SP68 Rosso offers freshness, character, and authentic Sicilian charm in every glass.

Colour: Bright ruby-red, with a youthful vibrancy. 
Nose: Fresh and aromatic. Expect red berries (raspberry, cherry), Mediterranean herbs, violet florals, touches of pepper and dark spice. 
Palate: Light, lively and juicy. Crisp acidity, soft but persistent tannins, and a clean, mineral-led finish.

Grapes: 70% Frappato, 30% Nero d’Avola
Viticulture: Organic, minimal intervention, native yeasts, hand-harvested
Vinification: Fermentation with indigenous yeasts, ~15 days maceration on skins, aged in concrete tanks, bottled unfiltered
Ageing: 6 months in concrete tanks, short rest in bottle before release
Bottles produced: Not specifically stated (small-scale, artisan production)
Alcohol: 12.5% abv