We have a limited amount of Arianna’s much-coveted varietal Frappato from two high-altitude, biodynamically farmed sites averaging close to 50 years of age. Arianna naturally ferments the whole Frappato berries on their natural yeasts and ages them for eight months in a neutral cask before bottling what is one of the most scintillating, crunchy reds we’ve ever tasted from Sicily. Like drinking a glass of amazingly evanescent strawberry confit, there is a sauvage aspect to the wine’s rose petal, wild mint, red licorice and mellow spice notes. It’s absolutely sensational and one of the most unique wines made anywhere in the world.
