Occhio di Sale 2024 Giuseppe Cipolla

Occhio di Sale 2024

Wine overview

The Occhio di Sale 2024 is a white-red style territorial wine that expresses Giuseppe Cipolla’s contemporary interpretation of winemaking in Passofonduto, central Sicily. It is made from a complex blend of Nero d’Avola (80%), Nerello Mascalese, Inzolia and Trebbiano (20%), combining structure, freshness and aromatic tension. The wine comes from sandy soils, a key element that enhances its drinkability, salinity and linear profile. The 2024 vintage is an immediate and agile expression of the territory, with a more vertical and fresh profile compared to the winery’s more structured wines. Vinification focuses on preserving aromatic integrity and purity of taste through a direct, low-intervention approach. The result is a gastronomic, dynamic and strongly identity-driven Sicilian wine.

History and context

Occhio di Sale originates from the Passofonduto agricultural project in the Platani Valley as a more immediate and fluid interpretation of Giuseppe Cipolla’s philosophy. This wine differs from the more structured expressions of the winery, focusing on freshness and drinkability. The name refers to the saline and mineral character typical of the sandy soils of the area, which directly influence its profile. The blend of native and traditional varieties reflects the intention to create a versatile wine deeply rooted in Sicilian terroir. It is designed to express immediacy, balance and territorial identity.

Vineyard philosophy

The grapes come from vineyards planted on sandy soils, which promote faster ripening and delicate aromatic profiles. Nero d’Avola provides structure, while Nerello Mascalese, Inzolia and Trebbiano add freshness and aromatic complexity. Vineyard management follows an artisanal approach focused on fruit quality and balance. Harvesting aims to preserve natural acidity and aromatic integrity. The combination of varieties creates balance between body, freshness and drinkability.

Winemaking and aging

Vinification involves direct pressing of destemmed grapes and a portion fermented with whole clusters. A small part undergoes overnight skin contact maceration. Fermentation takes place in stainless steel to preserve purity and aromatic precision. Aging continues for several months in steel without oak influence. The result is a fresh, linear and highly drinkable wine.

Tasting notes

Color: bright light red with translucent ruby reflections, showing delicate extraction.
Nose: fresh red fruits, light floral notes and subtle mineral-saline hints.
Palate: agile, fresh and flowing with soft tannins and a vibrant saline finish.

Food pairings

Ideal with meat-based pasta dishes, roasted meats and grilled preparations. Also suitable for Mediterranean cuisine and lightly spiced dishes.

Technical sheet

• Vintage: 2024
• Format: 0.75 L
• Grapes: Nero d’Avola 80%, Nerello Mascalese, Inzolia, Trebbiano 20%
• Origin: Passofonduto (Caltanissetta, Sicily)
• Soil: sandy
• Vinification: direct pressing, partial whole clusters, overnight skin maceration, stainless steel fermentation
• Aging: a few months in steel
• Alcohol: 11.5%
• Serving temperature: 10–12 °C
• Contains sulfites

Giuseppe Cipolla Winery

History and identity of the winery

The Giuseppe Cipolla winery is located in the heart of the Platani River Valley, between the provinces of Agrigento and Caltanissetta, in a landscape dominated by chalky hills and limestone outcrops that define one of the most geologically fascinating areas of central Sicily. The project was founded in 2014 in Passofonduto, a symbolic place and operational center of the entire agricultural activity, within the so-called “Gypsum-Sulphur Series”.
Giuseppe Cipolla, born in 1979, comes from a completely different professional background, having worked for over twenty years in a notary office. His decision to dedicate himself to viticulture represents a radical and conscious transformation, driven by personal research and a strong connection to the land.
The project initially started on a small scale, with about 1.5 hectares of vineyards, gradually expanding up to five hectares while maintaining an artisanal dimension. The family home became both the productive and conceptual center of the entire activity.
The winery is conceived not only as a production site but also as a space for thought and experimentation. Each wine originates from a continuous reflective process, driven by tastings, study and comparison. The evolution of the project is slow, coherent and deeply rooted in the territory.

Vineyard philosophy and agronomic management

The vineyard philosophy of Giuseppe Cipolla winery is based on a strict balance between environment, soil, grape variety and human intervention. The vineyards are planted on chalky and limestone soils, essential elements in defining the structure and personality of the wines.
Grape varieties include Nero d’Avola, Nerello Mascalese, Catarratto and Zibibbo, all trained as bush vines (alberello), a traditional system that enhances concentration and identity. Vineyard management focuses on ecosystem respect and minimal intervention.
Each plot is interpreted individually, with separate harvests that enhance every micro-terroir. The goal is to obtain grapes that directly and authentically express the character of the soil.
Biodiversity, enriched by woods, wild plants, olive trees and almond trees, creates a natural balance reflected in grape quality.

Winemaking approach

The winery is an essential structure integrated into the family home in Passofonduto, designed as a space for craftsmanship and experimentation. Winemaking follows a minimal intervention approach, aimed at preserving grape identity without technical forcing.
Fermentations occur spontaneously thanks to indigenous yeasts, a key element in expressing terroir. This allows wines to maintain a direct link with vintage and vineyard origin.
The winemaking approach prioritizes transparency and territorial readability, avoiding invasive techniques. Aging varies depending on vineyard parcels and harvest conditions.
Wine is guided rather than controlled, allowing the soil to determine its final structure. Each bottle becomes a synthesis of place, climate and winemaker sensitivity.

Production vision and stylistic identity

The Giuseppe Cipolla project is characterized by constant evolution based on tasting, comparison and continuous research. This approach drives technical and cultural growth reflected in the wine style.
Production does not follow rigid schemes but evolves as a work in progress, where each vintage represents a new interpretation of the territory. Output remains deliberately limited to ensure coherence and quality.
The goal is not quantity but expressive depth and the ability to tell the story of central Sicily. The result is a coherent, identity-driven and evolving range of wines.