Azienda Agricola Arianna Occhipinti
Arianna Occhipinti's benchmark Sicilian Frappato: 100% Frappato di Vittoria, farmed biodynamically on calcareous sands near the Iblei hills. Pale, perfumed and high-acid, with juicy cherry, violet and a savoury, chillable lightness.
Vivino's drinker consensus (4.1 from over 13,000 ratings) and James Suckling's note on the 2023 converge on bright cherry, wild strawberry, violet and black pepper over a savoury, mineral frame from the calcareous sands.
The nose is pale-fruited and lifted: wild strawberry and fresh cherry, a clear note of violet, and the white-pepper and anise lick that Vivino's reviewers flag most. Grown on calcareous sands at 220 metres near Vittoria, it stays perfumed rather than heavy.
Violet
Cherry
Strawberry
Wet stones
Leather
Black pepper
Cinnamon
LiquoriceLight-bodied and high in acidity, with fine, faintly chalky tannins, exactly as James Suckling found in the 2023. Spontaneous fermentation in concrete with indigenous yeasts and a 25-day skin maceration give juicy cherry and red-plum fruit over a savoury, mineral base, with no oak to mask it.
The finish is fresh and savoury, gripped by acidity and a stony, saline edge rather than tannin or oak.
One of Sicily's reference Frappatos and Arianna Occhipinti's signature wine, rated 4.1 on Vivino across more than 13,000 ratings. Drinkers prize it for freshness and drinkability: a chillable, food-first red to enjoy young, not a wine to cellar.
The 2023 is the vintage currently on UK shelves, listed around 36 to 37 pounds across the merchants we track. Production is small, roughly 30,000 bottles a year, so availability moves quickly.
A versatile, food-first Sicilian red: high marks for the dinner table and easy everyday drinking, lower for long cellaring, reflecting its light, high-acid biodynamic style.
High acidity, light body and low, fine tannin make it one of the most food-flexible Italian reds, from tomato pasta to grilled fish.
At about 36 pounds it is priced as a benchmark natural Sicilian, not an everyday red; the roughly 92-point critic standing and tiny 30,000-bottle production justify the ask for the style.
A classic indigenous-grape expression, but its pale, savoury, low-tannin natural style can surprise drinkers expecting a bold red.
A cult, critically acclaimed name that impresses wine lovers, though its light IGT style is more joyful than grand-occasion.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
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Frappato is an early-drinking, high-acid red, and Occhipinti's bottling rewards youth. The 2023 drew about 92 points from James Suckling for its fresh strawberry fruit, crisp acidity and chalky tannins.
The 2023 is fresh and finely structured, with James Suckling scoring it around 92 points for its wild strawberry fruit, black pepper, crisp acidity and chalky tannins. Drink it young and lightly chilled, ideally within three to four years.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Dishes that complement this wine
High acidity, light body and low, fine tannin make this a natural partner for tomato-led Sicilian cooking. Its juicy cherry and savoury edge bridge from pasta alla Norma to grilled tuna.
Frappato's high acidity mirrors the acidity of tomato sauce, so neither tastes flat, while its light body and low tannin let the dish lead. The bright cherry fruit lifts oregano, basil and ricotta salata.
Try with: Pasta alla Norma · Pizza Margherita · Pizza Marinara · Sfincione · More pairings →
Crisp acidity and a saline mineral edge cut through the oil of fried rice balls and dough, refreshing the palate between bites. The wine's light frame keeps it from competing with the fry.
Try with: Arancini · Pizza Fritta · Sfincione · More pairings →
The wine's violet-and-red-fruit perfume bridges to rosemary and bay in a light lamb ragù, and its low, fine tannin frames the meat without drying it. Acidity keeps a tomato-rich sauce vibrant.
Try with: Agnello Ragu Lucano · Pasta alla Norma · More pairings →
Lightly chilled, this pale red has the weight to match seared tuna or swordfish where a bigger red would bully it. Its savoury, mineral side echoes a Sicilian salmoriglio of oil, lemon and oregano.
Try with: Tuna · More pairings →
This is a delicate, high-acid, low-tannin red with nothing to hide behind, so aggressive chilli heat amplifies its acidity and strips the fruit. Cloying sweet-and-sour glazes and briny raw shellfish flatten it too.
Skip with: Green curry · Sweet and sour pork · Oysters · Pairing guide →
This is built for freshness, not the long cellar. Aged 17 months in concrete with no new oak and bottled with very low sulphur, it is best inside three to four years of the vintage.
Peak around 2025. Best in the years above; holds without falling over either side.
Built for freshness: 17 months in concrete, no new oak and very low sulphur point to drinking within three to four years, not long cellaring.
£36.45 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 7 Jun 2026, 14:09 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumIt is 100% Frappato di Vittoria, the indigenous Sicilian red grown around Vittoria in south-east Sicily. Arianna Occhipinti farms it biodynamically on calcareous sands at about 220 metres, with vines averaging 35 years.
Yes. The vineyards are certified organic and farmed biodynamically with no chemical intervention, the wine ferments with indigenous yeasts in concrete, and total sulphur sits around 35 mg/l, far below conventional reds.
It is pale and light-bodied with high acidity and fine tannin. Expect cherry and wild strawberry, violet, white pepper and a savoury, mineral edge. Vivino drinkers rate it 4.1 from over 13,000 ratings.
Yes. Serve it lightly chilled, around 14 to 16C. The cool temperature sharpens its red fruit and acidity and suits its light, juicy frame, especially in warm weather.
Its acidity and bright fruit love tomato-led Sicilian dishes: pasta alla Norma, pizza margherita, sfincione and arancini. It also works with salumi, roast poultry and grilled tuna.
The 2023 is the current vintage on UK shelves, listed around 36 to 37 pounds. James Suckling scored it about 92 points for its fresh red fruit, black pepper and chalky tannins.
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