COS

COS is an azienda agricola based in Vittoria, in the far southeastern corner of Sicily. The name is the acronym of the three founders' surnames: Cilia, Occhipinti, and Strano. In the summer of 1980, before beginning university, the three friends received an old winery and a small vineyard of alberello-trained vines from Giambattista Cilia's father, Giuseppe Cilia. On October 5, 1980, they harvested their first grapes and produced 1,470 bottles. Cirino Strano later left the partnership in 1985 to pursue medicine, and the estate today is directed by Giambattista Cilia and Giusto Occhipinti. The winery's headquarters have been at Fontane, outside Vittoria, since 2003.

• Located in Cerasuolo di Vittoria DOCG, Sicily's only DOCG appellation, which gained that status in 2005 partly through advocacy by the COS partners
• The original cellar and vineyard in Bastonaca date to the 1880s, a period of intense Sicilian wine export across phylloxera-ravaged Europe
• Today run by Giambattista Cilia and Giusto Occhipinti, who serve as both owners and winemakers

When COS began in 1980, they knew of only a single other producer making Cerasuolo di Vittoria. By steadfastly championing indigenous varieties, minimal intervention, and amphora aging over multiple decades, COS helped bring the appellation back from near-extinction. Thanks largely to their work, there are now nearly 40 producers of Cerasuolo di Vittoria, and the wine was elevated to DOCG status in 2005, becoming Sicily's only DOCG. COS also helped place Sicilian wine on the international map at a time when the island was predominantly producing anonymous bulk wine, demonstrating that complex, age-worthy, and terroir-expressive wines were possible in the island's hot southeastern corner.

• Catalyzed the revival of Cerasuolo di Vittoria, growing the appellation from near one producer to nearly 40 today
• Helped secure Sicily's only DOCG designation in 2005 for Cerasuolo di Vittoria
• Pioneered the use of clay amphora fermentation in modern Italian winemaking, reviving a technique with roots in the ancient Mediterranean world
• Established that low-intervention, indigenous-yeast wines from Sicily could achieve international critical and commercial recognition

COS practices biodynamic viticulture, formally adopted in 2000 and certified organic since 2007, and has never used synthetic pesticides, herbicides, or fertilizers since its founding in 1980. Fermentation relies entirely on indigenous ambient yeasts with no selected cultures. For many wines, extended skin contact is used for both reds and whites, as Giusto Occhipinti believes these macerations help the wine develop natural preservatives, reducing the need for added sulfur. A minimal sulfite addition is made only at bottling. Since 2007, all aging takes place in 440-liter clay amphorae sourced from Spain, large neutral botti, or concrete tanks; stainless steel is used solely for assembling wine before bottling. No fining or filtration is employed.

• Biodynamic farming from 2000; certified organic 2007; never used synthetic inputs since 1980
• Spontaneous fermentation with indigenous yeasts; extended skin macerations for both reds and whites to build natural preservatives
• All aging in 440-liter Spanish clay amphorae, neutral botti, or concrete tanks; wooden barrels abandoned entirely by the 2007 harvest
• No fining, no filtration; minimal sulfite added at bottling only

COS is best known for two parallel expressions of Cerasuolo di Vittoria. The Cerasuolo di Vittoria Classico DOCG blends 60% Nero d'Avola with 40% Frappato, fermented with indigenous yeasts in concrete tanks, and aged 18 months in Slavonian oak botti. The Pithos Rosso is a Nero d'Avola and Frappato blend fermented and aged in clay amphora, offering a more mineral and earth-driven expression. Single-vineyard Cerasuolo bottlings from the estate's two premier crus, Delle Fontane and Bastonaca, offer refined site-specific expressions. On the white side, Pithos Bianco is made from Grecanico, a local variant of Garganega, fermented with skin contact in amphora. The Frappato varietal (aged in concrete) and Nero d'Avola di Lupo (also aged in concrete and amphora) round out the range, with additional wines including Rami and Zibibbo in Pithos.

• Cerasuolo di Vittoria Classico DOCG: 60% Nero d'Avola, 40% Frappato; fermented in concrete, aged 18 months in Slavonian oak botti
• Pithos Rosso: Nero d'Avola and Frappato blend, fermented and aged in 440-liter Spanish clay amphora; labeled Cerasuolo di Vittoria DOCG or Terre Siciliane IGP depending on vintage
• Pithos Bianco: 100% Grecanico (local variant of Garganega), destemmed and fermented with skin contact in amphora
• Single-vineyard Cerasuolos from Delle Fontane and Bastonaca; varietal Frappato and Nero d'Avola di Lupo aged in concrete

COS vineyards sit at around 230 meters elevation on the limestone plateau between Vittoria and Acate, a relatively cool and breezy microclimate within Sicily's warm south. Soils are red clay of medium consistency over sub-Apennine sands of Pliocene origin with limestone and siliceous elements, providing good drainage and encouraging deep root development. The soils in the Vittoria region are blessed with limestone substrates under a layer of red clay, contributing freshness and mineral character to the wines. Nero d'Avola brings cherry, dark fruit, and spice; Frappato contributes bright red berry, floral lift, and vivid acidity. Amphora and concrete aging preserve aromatic transparency and fruit clarity without wood influence, resulting in wines of notable freshness despite their warm southern origins.

• Soils: red clay over sub-Apennine sands of Pliocene origin, with limestone and siliceous elements; excellent drainage and minerality
• Elevation of approximately 230 meters and Mediterranean breezes from the south moderate temperatures and preserve natural acidity
• Indigenous yeast fermentation introduces layers of earthy, mineral complexity absent from commercially yeast-fermented alternatives
• Clay amphora allows micro-oxygenation similar to oak but without imparting wood flavors, maximizing terroir transparency

COS wines are naturally suited to Sicilian and Mediterranean cuisine. The Frappato varietal and Cerasuolo di Vittoria Classico both pair beautifully with grilled fish, seafood pasta, and lighter antipasti due to their vivid acidity and relatively light body. The Classico and Pithos Rosso are equally at home with lamb, braised rabbit, pasta alla Norma, and aged Sicilian cheeses such as pecorino and caciocavallo. Pithos Bianco, with its tannic skin-contact structure and citrus and mineral profile, pairs well with raw shellfish, sea urchin pasta, and briny preparations. All wines benefit from serving at a slight chill, around 60 to 63 degrees Fahrenheit, and young Pithos wines particularly benefit from 30 minutes of decanting to allow aromatic volatiles to integrate.

• COS Frappato and Cerasuolo di Vittoria Classico with grilled swordfish, pasta al pomodoro, and light antipasti
• Pithos Rosso and Cerasuolo Classico with braised rabbit, lamb, pasta alla Norma, and aged pecorino or caciocavallo
• Pithos Bianco with raw shellfish, sea urchin pasta, and briny seafood preparations
• Serve all COS reds slightly cool, around 60 to 63 degrees Fahrenheit; decant young Pithos wines 30 minutes before service