COS was making natural wine before anyone else, and they have become a benchmark not just for Italy. TRhe winery follows biodynamic faming principles and have been amongst the first Certified Organic in order for the vines to maintain a balance with nature and express their true character and terroir. To also achieve this goal in the wines the winery also got rid of the most of their oak barrels and start using amphoras. Clay vessels have been used to ferment and age wine since ancient times. The COS name is now immediately associated with amphora wine from Sicily. The wines on the right side of natural: the wines are wild and bright, but objectively delicious. Like most Sicilians, COS is proud of their heritage, and as such, they only make wine from native grapes.
Like all Frappatos this is an excellent juicy, dark-fruited red that should be enjoyed slightly chilled.
This wine is produced from certified organic estate vineyards in the Vittoria region of Sicily. The grapes are hand-harvested from vines with an average age of 15 years. The grapes undergo spontaneous fermentation in concrete tanks on the skins with indigenous yeast. The wine is then aged nine months in concrete vats followed by three months in the bottle before release.
The winery was founded in 1980 by three friends, Giambattista Cilia, Giusto Occhipinti, and Cirino Strano. The initials of their last names form the winery’s name...Among the wines, COS is probably best known for their Cerasuolo di Vittorio, but also equally for their Pithos Rosso which is basically a Cerasuolo di Vittoria aged exclusively in amphora instead of oak. He also makes a single-vineyard Cerasuolo from his top cru, called Della Fontana. On the white side, they are also known for their Pithos Bianco, made from the Grecanico grape, a local variety of Garganega (of Soave fame), aged and fermented in amphora. Throughout the entire range there is a focus on elegance and purity, especially the joyous, floral Frappato – Sicily’s answer to Cru Beaujolais...
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