Azienda Agricola COS was founded in 1980 by Giambattista Cilia, Giusto Occhipinti and Cirino Strano. Three friends who wanted to go over what had once been the work of their ancestors. The acronym of their surnames (Cilia-Occhipinti-Strano) gives rise to the name of the company, still a partnership. In 1980, the youngest winemakers in Italy.
They have received in rent from Joseph Cilia, Titta's father, the old family winery and the vineyard sapling of 3.60.40 hectares in the historic town of Bastonaca. On October 5, harvested the first vintage that will produce 1470 bottles.
The company follows the principles of biodynamic viticulture to the vineyard to help find and keep balance in harmony with nature and the wine to express the character of its soils.
They began to use clay anphoras. Material that does not give any characteristic flavour. The first jars come from Spain in September 2000. Pithos born, a Cerauolo of Victoria, fully fermented and aged in amphoras. It's the beginning of a project that will lead to a definitive move away from the Cos conventional production , showing the true Cos Style.
After completing the restoration of Fontane buindings, they trasferred the head office there in 2003.
The rural buinding also hold the Business Resort open for COS's friends all over the world.
They have received in rent from Joseph Cilia, Titta's father, the old family winery and the vineyard sapling of 3.60.40 hectares in the historic town of Bastonaca. On October 5, harvested the first vintage that will produce 1470 bottles.
The company follows the principles of biodynamic viticulture to the vineyard to help find and keep balance in harmony with nature and the wine to express the character of its soils.
They began to use clay anphoras. Material that does not give any characteristic flavour. The first jars come from Spain in September 2000. Pithos born, a Cerauolo of Victoria, fully fermented and aged in amphoras. It's the beginning of a project that will lead to a definitive move away from the Cos conventional production , showing the true Cos Style.
After completing the restoration of Fontane buindings, they trasferred the head office there in 2003.
The rural buinding also hold the Business Resort open for COS's friends all over the world.
| Producer | Azienda Agricola COS |
|---|---|
| Country | Italy |
| Region | Sicily |
| Color | Red |
| Classification | Sicily |
| Style | No |
| Alcohol Content | 13.0% |
| Serving Temperature | 16 |
| Vintage | 2009 |
| Grape Variety | Nero d'Avola, Frappato |
| Wine Closure | Natural Cork |
| Cellaring | Ready to Drink |
| Bottle Size | 75 cl |
90 pointsThe 2009 Cerasuolo di Vittoria Pithos offers up leather, spices and dried cherries. It is a slightly forward wine that appears to be best drunk sooner rather than later, as elements of fragility appear on the finish. The Cerasuolo di Vittoria Pithos was aged in amphorae.
This is quite possibly the finest set of wines I have ever tasted from COS. Readers owe it to themselves to check out these ambitious wines, many of which also deliver phenomenal value.
This is quite possibly the finest set of wines I have ever tasted from COS. Readers owe it to themselves to check out these ambitious wines, many of which also deliver phenomenal value.
Le Bistrot du Sommelier
53 Armenian St, Singapour 179940
+65 6333 1982
Osteria Mozza
2 Bayfront Avenue, #B1-42/46 The Shoppes at Marina Bay Sands, Singapore 018972
+65 6688 8522
53 Armenian St, Singapour 179940
+65 6333 1982
Osteria Mozza
2 Bayfront Avenue, #B1-42/46 The Shoppes at Marina Bay Sands, Singapore 018972
+65 6688 8522
RECENT REVIEWS
-
outstanding.
While celebrating our 10th in Paris my wife and i enjoyed a bottle of Cotes De Castillon with our dinner. It was so good that
(Review by Frederick) -
And an angel passed away....
Try this out with some cheese (roquefort Pappillon will be the must) and you will just reach heaven!
(Review by Geogeo) -
Thats good!.
Generally speaking I m not fan of Sweet wines, but that one, even if the sugar rate seems to be high, I found this wine
(Review by Geogeo)
