# Cerasuolo di Vittoria Classico (2022)

- **Producer:** Azienda Agricola COS
- **Colour:** red
- **Type:** still
- **Grapes:** Nero d'Avola, Frappato
- **Region:** Sicilia, Italy
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €28
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, strawberry, redcurrant, plum, violet, black pepper, herbaceous, vanilla, cloves, leather, forest floor, game

## About this wine

Azienda Agricola COS was founded in 1980 by Giambattista Cilia, Cirino Strano, and Giusto Occhipinti. The acronym of their surnames gave birth to the winery's name. Located in the far south of Sicily near Vittoria, COS has been a pioneering force in biodynamic and natural winemaking in Italy. They are famous for resurrecting ancient winemaking techniques, particularly the use of clay amphorae (pithoi) for fermentation and aging. This Cerasuolo di Vittoria Classico represents the historical heart of the estate, showcasing the unique terroir of red sands and limestone in Sicily's only DOCG region.

## Interesting facts

- COS was founded by three architecture students who decided to make wine as a summer project in 1980.
- Cerasuolo di Vittoria is Sicily's first and only DOCG appellation, established in 2005.
- Co-founder Giusto Occhipinti is the uncle of Arianna Occhipinti, another world-famous Sicilian natural winemaker.

## Food pairing

This wine bridges the gap between light and medium-bodied reds. Its bright acidity and low-to-medium tannins make it exceptionally versatile, allowing it to pair beautifully with meaty, oily fish like tuna and swordfish that would normally clash with heavier reds. The earthy undertones and red fruit profile also complement roasted poultry, game, and traditional tomato-based Sicilian dishes.

## Wine making process

The wine is a classic blend of 60% Nero d'Avola and 40% Frappato. The grapes are harvested by hand from organically and biodynamically farmed vineyards. Fermentation takes place spontaneously using indigenous yeasts in concrete vats, keeping contact with the skins to extract color and character. Following fermentation, the wine is aged in concrete vats and large Slavonian oak casks (botti) for approximately 18 months, followed by additional refinement in the bottle. It is bottled unfined and unfiltered with minimal sulfur additions.