In the glass

Medium-bodiedFirm tanninHigh acidityDryLong, Earthy finish

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.

History

COS introduced amphora fermentation around 2000, drawing on ancient Sicilian and Mediterranean vinification traditions. The Pithos Rosso from Nero d'Avola became one of Italy's most discussed natural wines and a key reference for the amphora wine movement globally.

  1. 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

Tags

biodynamic cult wine dry firm tannin high acid iconic medium body medium term mood contemplative mood funky nero d avola occasion dinner party occasion special old world orange organic pairs with aged cheese pairs with red meat pairs with vegetable forward price trade up
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