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A bit volatile initially but settled into a nice lifted cherry / grounded baked earth classic Sicilian vibe. This is OG and never disappoints (that bottle shape though…)
A bit volatile initially but settled into a nice lifted cherry / grounded baked earth classic Sicilian vibe. This is OG and never disappoints (that bottle shape though…)
Lighter than I remembered and fully transparent in the glass. Undergrowth-forward, benefited from aeration. Surprising layers of fruit, spice and earth despite the lightness/low abv
Lighter than I remembered and fully transparent in the glass. Undergrowth-forward, benefited from aeration. Surprising layers of fruit, spice and earth despite the lightness/low abv
Yes, you lose some of the fruity/floral qualities of the Nero d'Avola/Frappato blend when you put in amphora. But you gain such texture and earthiness that it's worth it, especially with some age. The acidity? Don't worry, still there.
Yes, you lose some of the fruity/floral qualities of the Nero d'Avola/Frappato blend when you put in amphora. But you gain such texture and earthiness that it's worth it, especially with some age. The acidity? Don't worry, still there.
60% Nero d’Avola and 40% Frappato. COS has been Biodynamic for some time. Amphora Wine with 8 months of skin contact giving a slight pong. Pretty funky nose of burnt sugar and mineral. Assertive tannins and acid but will the fruit still be there with cellaring? The skin treatment accelerates the ageing. Finishes Dry Earthy and Savoury. Would be a shock to most palates honed on New World Wine.
60% Nero d’Avola and 40% Frappato. COS has been Biodynamic for some time. Amphora Wine with 8 months of skin contact giving a slight pong. Pretty funky nose of burnt sugar and mineral. Assertive tannins and acid but will the fruit still be there with cellaring? The skin treatment accelerates the ageing. Finishes Dry Earthy and Savoury. Would be a shock to most palates honed on New World Wine.
Vittoria, Sicily, Italy
