Azienda Agricola COS Frappatto Terre Siciliane 2016
Sicily, ItalyFrom the cellar, retasted nearly 4 years along. COS is a 1980 born joint project between three friends, Giambattista Cilia, Giusto Occhipinti, and Cirino Strano, the initials of which make up this iconic naturalist winery's name. The have farmed organically since the beginning (though certified in 2007), and have been biodynamic since 2000. Their dedication to Sicily, and their inherited bush vines around the city of Vittoria, province of Ragusa, enabled them to make the first ever DOCG wine of Sicily. This is frappato di vittoria, grown at 230m on the red, limestone laced soils. Native fermented on skins in concrete, where it remained for 9 months, this is now showing its age some, with slight bricking in the glass, and slight browning of the fruit. Still present and foremost is the spine of minerality that cores this finessed red, with ferrous, saline notes leading wild, scrubby raspberry, perfumed plum, dried rosemary, whiffs of balsamic, along a slight, pink peppercorn spiced palate. Tannins are fine but certainly still present, bamboo boning this through the spiced finish. Charming as ever, give this wine a little time in glass to open up.Tasted: 30 January 2021Tasted by: Prices:
Azienda Agricola COS Frappatto Terre Siciliane 2016
Sicily, ItalyCOS is a joint project between three friends, the initials of which make up this iconic naturalist winery's name. Their dedication to Sicily, and their inherited bush vines around the city of Vittoria, province of Ragusa, enabled them to make the first ever DOCG wine of Sicily. This is frappato di vittoria, grown at 230m on the red soiled, limestone laced soils. Native fermented on skins in concrete, this captures frappato's delicate and ephemeral perfume, with effortless herbal scrub, bergamot, dried florals, wild raspberry, fine rasped pink pepper to a savoury, very lengthy finish. The limestone-laced soils lend to the minerality and brightness here. Tannins are whisper fine and persistent. Exactly what I want to drink, copiously, cellar-temperatured, now and for the next few years.Tasted: 10 April 2018Tasted by: Prices:
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