ORGANIC & BIODYNAMIC PRACTICES
60% Nero d'Avola, 40% Frappato
Founded in 1980 by Giambattista Cilia, Cirino Strano, and Giusto Occhipinti. COS was the first winery in Sicily to adopt biodynamic practices, and inspired some of today's "natural" wine producers. They emphasise wines of purity and freshness, rely exclusively on indigenous yeasts and eschew any overt oak influence.
"Depths of black raspberry mingle with licorice and grilled herbs as the 2022 Cerasuolo di Vittoria Classico opens in the glass. Pleasantly sweet up front, it splashes across the palate with ripe wild berry fruit and a cascade of spice, all propelled by juicy acidity. The finish is crisp and lightly tannic, with a bitter tinge that calls the taster back for more. The 2022 aims to please." - Eric Guido, VINOUS MEDIA
"...sees cement only to achieve a silky, mid-weight texture. Kicked off with a spontaneous fermentation, it reveals fresh aromas of wild strawberry, raspberry, almond, wild herb and crushed stone." - Monica Larner, WINE ADVOCATE
Spontaneous fermentation, aged in traditional Slavonian oak.
60% Nero d'Avola, 40% Frappato
Founded in 1980 by Giambattista Cilia, Cirino Strano, and Giusto Occhipinti. COS was the first winery in Sicily to adopt biodynamic practices, and inspired some of today's "natural" wine producers. They emphasise wines of purity and freshness, rely exclusively on indigenous yeasts and eschew any overt oak influence.
"Depths of black raspberry mingle with licorice and grilled herbs as the 2022 Cerasuolo di Vittoria Classico opens in the glass. Pleasantly sweet up front, it splashes across the palate with ripe wild berry fruit and a cascade of spice, all propelled by juicy acidity. The finish is crisp and lightly tannic, with a bitter tinge that calls the taster back for more. The 2022 aims to please." - Eric Guido, VINOUS MEDIA
"...sees cement only to achieve a silky, mid-weight texture. Kicked off with a spontaneous fermentation, it reveals fresh aromas of wild strawberry, raspberry, almond, wild herb and crushed stone." - Monica Larner, WINE ADVOCATE
Spontaneous fermentation, aged in traditional Slavonian oak.