Aromas of ripe plum, blackcurrant, dried herbs, black pepper, and warm earth lead the nose. The palate is refined yet vigorous, with dark fruit, firm tannins, lively freshness, and a long, savory finish.

Arianna Occhipinti founded her estate near Vittoria in 2004 with a single hectare of abandoned vines, guided less by formal training than by her uncle Giusto Occhipinti of COS. She has farmed biodynamically since 2009 and built a dedicated concrete-tank cellar in 2014, growing to roughly twenty-five hectares across the contrade of southeastern Sicily.

Siccagno is made from 100% Nero d'Avola grown on red sand over limestone at around 280 meters, from vines roughly thirty-five years old trained in both guyot and alberello. Fermentation is spontaneous with about twenty-five days on skins, followed by sixteen to twenty-two months in large Slavonian oak. The wine is bottled unfined and unfiltered at 13% alcohol, so light sediment is normal.

Pairs well with grilled red meat, lamb, risotto, roasted vegetables, tomato-based pasta, and aged pecorino.

Serve at cellar temperature. Decant for thirty to sixty minutes. Drink now or cellar mid term.