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. -
Aged pecorino siciliano
The wine's tannic structure and salinity complement the sheep's-milk intensity. -
Grilled eggplant with tomato and basil
Earthy red fruit bridges the smoky aubergine and fresh tomato.
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.
- 2000 — First Pithos Rosso vinified in terracotta amphorae
Facts
- Producer
- COS Pithos
- 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.