2017 COS Zibibbo
Sicily, Italy
Insanely floral and texturally complex amber wine aged in amphora.
$70.00
Out of Stock
About The Wine
COS is well renowned for their exceptional skin contact amber wines.
It's been a decades long process of investigation into the winemaking process for these wines. This cuvee was first produced in the year 2000. It puts the exotic aromatic variety Zibibbo on display, front and centre for all to see.
The fruit spends six months on skins buried underground in clay amphora before being pressed off. After pressing, the juice is returned to the pot to age for another year before bottling. The only adjustments made are a pinch of sulphur at bottling.
This long, drawn out winemaking process allows the incredible aromatics of the variety to sing, whilst finding textural harmony through the tannins softening during ageing.
It's a pretty wild ride and compelling to drink.
About COS
Founded in 1980, by Giambattista Cilia, Giusto Occhipinti, and Cirino Strano, COS (an acronym formed from their surname initials) is considered one of the benchmark producers of the Vittoria appellation in Sicily.
Today, Giusto Occhipinti is the main man at the head of this revered winery which dates back to the 1880s. Occhipinti constructs his wines entirely around creating pure, unadorned expressions of his precious old vineyard.
Farmed organically and biodynamically since the 1980s, these vines in the deep south of Sicily thrive in the hot, dry climate. Using a combination of clay amphora, concrete, and old, large botti, Giusto mainlines the unique character of his site into a fascinating collection of fresh, complex reds and extraordinary skin contact amber wines.
These are natural wines of rare complexity and energy and rightfully some of the most respected in the region today.
Sicily, Italy
From The Producer
Area of production: Marsala, West of Sicily.
Grapes variety: Zibibbo 100%.
Altitude: 12 Meters a.s.l.
Training system: spur cordon 40 cm tall.
Planting density: 5.000 vines/hectare.
Average age of vines in production: 21 years.
Harvest period: start of September.
Fermentation:spontaneous in terracotta amphorae, on the skins with indigenous yeasts.
Aging: amphora and bottle.
Blend : Zibibbo (100%)
ABV : 12%
Closure : Cork
Bottle Size : 750ml
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