Sicily: Villa Chiarelli Manostalla Traditional Dinner & Wine
Experience an authentic Sicilian evening at Villa Chiarelli Manostalla. Enjoy a traditional dinner with local wines, hear stories of the estate, and experience Sicilia...
Profile
Structure
Drinking window
Best 2 to 8 years from vintage.
vintage2 yrs8 yrs10 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: dried apricot, chamomile, beeswax, orange peel
Palate: dried stone fruit, tannic texture, saline, almond
Grecanico fermented on skins in amphora: a paradigmatic skin-contact white of honeyed stone-fruit richness, firm phenolic texture and saline-mineral finish.
What it pairs with
- Grilled octopus with lemon and olive oil The wine's phenolic grip and salinity echo the char and brine of the octopus.More wines for octopus →
- Sicilian pasta alla norma Skin-contact tannins complement the richness of fried aubergine and aged ricotta.More wines for pasta, pizza and risotto →
- Hard Sicilian cheeses Beeswax and dried-fruit notes are a classical pairing with aged caciocavallo.More wines for cheese →
How to serve COS Pithos Bianco
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl: the bowl shape rewards the wine's structure.
- Pair with. Grilled octopus with lemon and olive oil, Sicilian pasta alla norma, Hard Sicilian cheeses. Match the wine's structure to the dish's fat and salt.
History
Alongside the Pithos Rosso, COS launched the Pithos Bianco from organically farmed Grecanico, macerated on skins in terracotta. Both wines were foundational in establishing the international orange-wine movement and Italian skin-contact categories.
- 2000First skin-contact Grecanico vinified in amphora at COS
Facts
- Producer
- COS Pithos · visiting guide
- Grapes
- Grecanico (100%)
- Classification
- IGP Terre Siciliane
- Oak
- Fermented on skins and aged in terracotta amphorae, no oak
- ABV
- 13.0%
- Price
- EUR 26-36 at retail
- Drinking window
- 2-8 from vintage
- First vintage
- 2000
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
Frequently asked about COS Pithos Bianco
What does COS Pithos Bianco taste like?
On the nose, dried apricot, chamomile, beeswax, orange peel. On the palate, dried stone fruit, tannic texture, saline, almond. Structurally medium-bodied, medium tannins, high acidity with a long, oxidative-mineral finish. Grecanico fermented on skins in amphora: a paradigmatic skin-contact white of honeyed stone-fruit richness, firm phenolic texture and saline-mineral finish.
When should I drink COS Pithos Bianco?
Drink 2-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with COS Pithos Bianco?
Grilled octopus with lemon and olive oil is the canonical pairing. Other strong matches include Sicilian pasta alla norma and Hard Sicilian cheeses. The wine's phenolic grip and salinity echo the char and brine of the octopus.
What grapes are in COS Pithos Bianco?
The blend is Grecanico (100%). The wine is classified as IGP Terre Siciliane.
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