COS, Nero D'Avola "Nero di Lupo", 2024
Saline-inflected beauty from Sicily's natural-wine standard-bearer. COS — the initials of founders Cilia, Occhipinti and Strano, working in Vittoria since 1980 — make Nero di Lupo ("the wolf's black") as their fresh-faced varietal Nero d'Avola, distinct from the Frappato-blended Cerasuolo. The 2024 is hand-harvested organic and biodynamic fruit, fermented on indigenous yeasts and aged nine months in concrete vats before bottling. The result is everything Sicily promises and rarely delivers in this varietal: dark plum, black cherry and licorice held aloft by bright acidity, restrained alcohol and very soft, gentle tannins. There's a savory, sea-breeze edge underneath the fruit — saline lift, wild herbs, a touch of volcanic dust. Light enough on its feet to chill slightly; serious enough to drink with a real meal.
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COS, Nero D'Avola "Nero di Lupo", 2024
Saline-inflected beauty from Sicily's natural-wine standard-bearer. COS — the initials of founders Cilia, Occhipinti and Strano, working in Vittoria since 1980 — make Nero di Lupo ("the wolf's black") as their fresh-faced varietal Nero d'Avola, distinct from the Frappato-blended Cerasuolo. The 2024 is hand-harvested organic and biodynamic fruit, fermented on indigenous yeasts and aged nine months in concrete vats before bottling. The result is everything Sicily promises and rarely delivers in this varietal: dark plum, black cherry and licorice held aloft by bright acidity, restrained alcohol and very soft, gentle tannins. There's a savory, sea-breeze edge underneath the fruit — saline lift, wild herbs, a touch of volcanic dust. Light enough on its feet to chill slightly; serious enough to drink with a real meal.
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Saline-inflected beauty from Sicily's natural-wine standard-bearer. COS — the initials of founders Cilia, Occhipinti and Strano, working in Vittoria since 1980 — make Nero di Lupo ("the wolf's black") as their fresh-faced varietal Nero d'Avola, distinct from the Frappato-blended Cerasuolo. The 2024 is hand-harvested organic and biodynamic fruit, fermented on indigenous yeasts and aged nine months in concrete vats before bottling. The result is everything Sicily promises and rarely delivers in this varietal: dark plum, black cherry and licorice held aloft by bright acidity, restrained alcohol and very soft, gentle tannins. There's a savory, sea-breeze edge underneath the fruit — saline lift, wild herbs, a touch of volcanic dust. Light enough on its feet to chill slightly; serious enough to drink with a real meal.
