Azienda Agricola COS

Pithos Rosso Vittoria Nero d'Avola Frappato

9.0531 ratings
9.1127 pro ratings
Vittoria, Sicily, Italy
Nero d'Avola, Frappato
Mushrooms, Hard Cheese, Beef, Tomato-Based, Lamb, Venison, Pasta, Salami & Prosciutto, Onion, Pungent Cheese, Pork
Top Notes For
Matt Perlman

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…)

Mar 17th, 2023
Jeremy Shanker

Sommelier at RN74

9.1

Pizza night magnum

Pizza night magnum

Feb 13th, 2020
Conrad Green

Clear and fresh. A bit underwhelming. Just ok. Made in amphora.

Clear and fresh. A bit underwhelming. Just ok. Made in amphora.

May 20th, 2019
Meg Herring

Funky and lively. I think I like this one more than the non-amphora version but I love both.

Funky and lively. I think I like this one more than the non-amphora version but I love both.

Dec 10th, 2018
Shengli Hu

Spices, juicy blackberries and strawberries, fennel, and rosemary. Good structure. 12% abv.

Spices, juicy blackberries and strawberries, fennel, and rosemary. Good structure. 12% abv.

Jul 13th, 2018
Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

9.2

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.

Jun 7th, 2018
Joe Carroll

Owner/Wine Director Spuyten Duyvil, Fette Sau, St. Anselm & Gotham Artisanal Provisions

8.9

Bretty but not too bad

Bretty but not too bad

Apr 5th, 2018
Bob McDonald

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.

Nov 1st, 2017
Beau Carson

Fresh, lovely, floral, and unique as fuck. One of the geekiest red wines I've ever had!

Fresh, lovely, floral, and unique as fuck. One of the geekiest red wines I've ever had!

Aug 6th, 2017
Kevin McCarthy

One of the most unique reds I've ever had. Sicilian and aged in clay vats, acidity is an understatement. However, it's balanced and produces brilliant tartness. Drinking this now is like me at age 6 eating sweet tarts

One of the most unique reds I've ever had. Sicilian and aged in clay vats, acidity is an understatement. However, it's balanced and produces brilliant tartness. Drinking this now is like me at age 6 eating sweet tarts

7 people found it helpfulDec 12th, 2014