Wines (12 View)

Organic / Biodynamic / Natural

A delicious wine that shows a smooth texture and a delicate approach that grows in intensity. There are small-berry aromas with cassis, wild raspberry and dried blueberry, which would spruce up any pasta like a Sicilian pasta alla Norma. A blend of 40% Frappato and 60% Nero d'Avola aged in oak barrels for 12 months, the wine is delicate and smooth, with tiny steps that go the long haul. The tannins are well integrated and give the wine a firm, upstanding backbone.

The 2019 vintage of Cerasuolo di Vittoria did not meet the minimum alcohol of 13% to obtain the DOC, so COS decided to use the VIttoria Rosso appellation for it instead.

Grab your red and white checkered tablecloth, your spaghetti marinara, and your date for Friday night. This is the ideal red-sauce joint rosso from Sicily. When we were coming up in the biz, those old-school Chiantis used to be the go-to wines for our Billy Joel "Italian Restaurant" wine, but today this suits the bill perfectly for your inexpensive red for red sauce. - PJ

91pts- James Suckling:
"Sicily, Italy- This is the most widely planted of Sicily's indigenous reds and Cusumano's is grown near the heart of the island. A fruit driven offering with a great bouquet of cherry and rose petal leading to light spice, strawberry and a creamy finish. Delicious and a super value."

Organic

The wine is an intense ruby red with great freshness and good consistency. On the nose there are hints of ripe forest fruit, crushed raspberry, spice and vanilla. The palate features a medium body with snappy acidity and verve. This is astoundingly good.

This wine is produced from grapes from a centuries-old vineyard which is, for the most part, ungrafted, pre-phylloxera rootstock. Contrada Calderara is one of the best vineyards on Etna for the production of Etna Rosso DOC, where vines have been grown for centuries. The vineyard is located on the northern slope of the volcano at an altitude of 650 meters above sea level. The volcanic soil is rich in minerals and organic material.

The grapes are harvested manually in open boxes between late September and early October, immediately pressed and separated from the stems. The destemmed and crushed fruit remains in open vats and tonneaux where alcoholic fermentation begins spontaneously. No selected yeasts or other oenological products are added. After an 8-10 day fermentation, the wine is kept on the skins for a few more days. It is then drawn off with pressing with a manual hydraulic press. The wine was then kept in barrels, barriques and fourth and fifth passage tonneaux for six months, where spontaneous malolactic fermentation took place.

Organic / Biodynamic / Natural

This naturally made wine is produced by cult favorite Sicilian female winemaker Arianna Occhipinti. The SP68 Rosso made from young vines and fermented in concrete tanks is exploding with red fruit aromatics. Bright, fresh, fruity and lively.

90 points Vinous
The 2021 Frappato is a deeply expressive yet still lively expression, with hints of tangerine giving way to sour cherries and a mix of rose and violet florals. It’s softly textured yet full of citrus-derived tension and perfumed throughout, like liquid flowers offset by a spicy wave of blood orange. This finishes with length yet also remarkably fresh, and it leaves the mouth watering for more. I would be happy to drink this any day of the week.

Organic / Natural / No Sulfur Added

A blend of Nero d’Avola and Nerello Mascalese from a limestone and clay vineyard of only one hectare. The vines are 11 years old and are farmed organically. Spontaneous fermentation in stainless steel with indigenous yeasts with fifty months of aging in stainless steel. This is the closest to “traditional” Sicilian wine from the estate. The wine displays a classic dark blackberry color with notes of cassis, leather, and forest floor. Although this carries the presence of a bold Nero d’Avola-based wine it is surprisingly fresh and quaffable. Performs best with a slight chill.