SP68 Terre IGT Bianco

While many aromatic whites are fleeting, this Arianna Occhipinti SP68 Terre IGP White is a wine of profound substance. Farmed organically, the vineyard is tended with care, and Arianna allows the juice to rest on its skins for fifteen days, a process that coaxes out a beautiful golden hue and a subtle, textured grip.

In the glass, it greets you with an expressive, sun drenched nose of pink grapefruit, orange blossom, and wild thyme; scents that feel like a morning walk through a Mediterranean grove. On the palate, it is bone-dry and exhilaratingly mineral, finishing with a signature saline snap and a hint of almond that keeps you coming back for another sip.

Choosing an Occhipinti wine means embracing the raw, unfiltered energy of the land. Arianna’s commitment to biodynamic farming and minimal intervention ensures that what hits your glass is honest and alive. It is a bright, agile, and pulse quickening white that thrives alongside a plate of grilled octopus or a simple pasta with sardines and fennel.

This is the taste of a modern Sicily that honours its deepest roots: vibrant, soulful, and entirely unforgettable.

Colour: A vibrant straw yellow with golden reflections. Because it is bottled unfiltered and undergoes skin contact, it may have a gentle, natural cloudiness.
Nose: Highly aromatic and expressive. It leads with notes of orange blossom, pink grapefruit, and exotic fruits like lychee and peach, underpinned by wild Mediterranean herbs (thyme and oregano) and a hint of honey.
Palate: Bone-dry, fresh, and mineral-driven. It features a distinct saline character from the limestone soils, balanced by a graceful acidity and a textured mouthfeel. The finish often carries a characteristic, pleasant almond bitterness.

Grapes: A traditional blend of 60% Moscato di Alessandria (Zibibbo) and 40% Albanello
Viticulture: Certified Organic and Biodynamic. The vines average 15–23 years of age, planted at 280 metres above sea level in sandy, calcareous (limestone) soils. No chemical herbicides, pesticides, or synthetic fertilisers are used.
Vinification: Hand-harvested grapes are destemmed and crushed. Spontaneous fermentation occurs in 85 hl concrete vats using indigenous yeasts. The juice remains in contact with the skins for approx. 15 days, providing its unique structure and depth.
Ageing: Aged for 6 months in concrete vats on the fine lees, followed by 1 month in the bottle before release. The wine is bottled unfined and unfiltered with minimal sulfur additions.
Bottles produced: Not specifically stated (small-scale, artisan production)
Alcohol: 12% abv (although, it may slightly vary by vintage)