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 3 to 10 years from vintage.
vintage3 yrs10 yrs12 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 cherry, spice, clay, dried rose
Palate: tart red fruit, tannic grip, earth, iron
Nero d'Avola fermented and aged in terracotta amphorae without oak: the clay vessel imparts earthy minerality and textural grip unique among Sicilian reds.
What it pairs with
- Lamb scottadito with wild herbs Firm tannins cut through lamb fat; earthy minerality mirrors the herb crust.More wines for lamb →
- Aged pecorino siciliano The wine's tannic structure and salinity complement the sheep's-milk intensity.More wines for aged hard cheese →
- Grilled eggplant with tomato and basil Earthy red fruit bridges the smoky aubergine and fresh tomato.More wines for vegetables and salads →
How to serve COS Pithos Rosso
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. Lamb scottadito with wild herbs, Aged pecorino siciliano, Grilled eggplant with tomato and basil. Match the wine's structure to the dish's fat and salt.
History
COS introduced amphora fermentation around 2000, drawing on ancient Sicilian and Mediterranean vinification traditions. The Pithos Rosso from Nero d'Avola has been widely cited as a reference Italian amphora wine in the natural-wine trade press.
- 2000First Pithos Rosso vinified in terracotta amphorae
Facts
- Producer
- COS Pithos · visiting guide
- Grapes
- Nero d'Avola (100%)
- Classification
- IGP Terre Siciliane
- Oak
- Fermented and aged in terracotta amphorae (pithos), no oak
- ABV
- 13.5%
- Price
- EUR 26-36 at retail
- Drinking window
- 3-10 from vintage
- First vintage
- 2000
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
Frequently asked about COS Pithos Rosso
What does COS Pithos Rosso taste like?
On the nose, dried cherry, spice, clay, dried rose. On the palate, tart red fruit, tannic grip, earth, iron. Structurally medium-bodied, firm tannins, high acidity with a long, earthy finish. Nero d'Avola fermented and aged in terracotta amphorae without oak: the clay vessel imparts earthy minerality and textural grip unique among Sicilian reds.
When should I drink COS Pithos Rosso?
Drink 3-10 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 Rosso?
Lamb scottadito with wild herbs is the canonical pairing. Other strong matches include Aged pecorino siciliano and Grilled eggplant with tomato and basil. Firm tannins cut through lamb fat; earthy minerality mirrors the herb crust.
What grapes are in COS Pithos Rosso?
The blend is Nero d'Avola (100%). The wine is classified as IGP Terre Siciliane.
Tags
Taste it where it is made: tours and tastings in Sicily
Palermo by Night with Street Food, Wine & Local Legends
Discover Palermo at night on a walking tour with street food, Sicilian wine, and live storytelling inspired by local legends, folklore, mystery, and unusual Sicilian tales.
Tour and Premium wine tasting at Duca di Salaparuta
A journey through the flavors and aromas of Sicily awaits you at the Salaparuta wineries, where history and passion for wine come together in a memorable experience
Wine tastings and winery visits in Sicily (51) · Wine tours and day trips in Sicily (44)