Profile

Structure

Bodylight
Tanninlow
Acidityracy
Sweetnessdry
Oaknone or neutral

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

Light-bodiedLow tanninRacy acidityDryClean, Mineral finish

Aroma: fresh strawberry, raspberry, white pepper, rose petal

Palate: light red fruits, fresh herbs, mineral, crisp finish

Pure Frappato of haunting lightness: pale ruby, white-pepper-dusted red berry fruit, racy acidity and a mineral finish that evokes iron-rich Vittoria soils.

What it pairs with

  • Grilled tuna with caponata The wine's lightness and acidity bridge the oily fish with the sweet-sour vegetables.More wines for tuna →
  • Swordfish involtini Frappato's delicate red fruit complements grilled swordfish without overpowering.More wines for fish →
  • Fresh ricotta with herbs Low tannin and vibrant acidity pair well with creamy fresh cheese.More wines for cheese →

With cheese

Provola dei Nebrodi Our pick Qualigeo says tradition cooks the provola all'argentiera, with garlic, anchovies and a little vinegar. That salty, sharp richness wants a light red with fresh acidity, and Frappato's red berries, low tannin and high acidity fit.

How to serve COS Frappato

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. Pair with. Grilled tuna with caponata, Swordfish involtini, Fresh ricotta with herbs. Match the wine's structure to the dish's fat and salt.

History

COS began bottling Frappato as a varietal in the late 1980s, before the variety gained wider attention. The biodynamic conversion amplified the mineral character of this light-bodied Sicilian red.

  1. 1988First varietal Frappato bottled at COS
  2. 2001Biodynamic farming applied to Frappato vineyards

Facts

Producer
COS · visiting guide
Grapes
Frappato (100%)
Classification
Vittoria DOC
Oak
Aged in concrete vats and large Slavonian oak, approximately 8 months
ABV
13.0%
Price
EUR 18-26 at retail
Drinking window
2-8 from vintage
First vintage
1988
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED

Frequently asked about COS Frappato

What does COS Frappato taste like?

On the nose, fresh strawberry, raspberry, white pepper, rose petal. On the palate, light red fruits, fresh herbs, mineral, crisp finish. Structurally light-bodied, low tannins, racy acidity with a clean, mineral finish. Pure Frappato of haunting lightness: pale ruby, white-pepper-dusted red berry fruit, racy acidity and a mineral finish that evokes iron-rich Vittoria soils.

When should I drink COS Frappato?

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 Frappato?

Grilled tuna with caponata is the canonical pairing. Other strong matches include Swordfish involtini and Fresh ricotta with herbs. The wine's lightness and acidity bridge the oily fish with the sweet-sour vegetables.

What grapes are in COS Frappato?

The blend is Frappato (100%). The wine is classified as Vittoria DOC.

Tags

biodynamic dry frappato hidden gem light body low tannin medium term mood easygoing mood refreshing occasion aperitivo occasion summer old world organic pairs with oily fish pairs with soft cheese pairs with vegetable forward price trade up racy acid still red

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