Cos

In the district of Vittoria, in the province of Ragusa, the enthusiasm of three young friends intent on bringing a breath of fresh air to the area gave birth in 1980 to the COS winery. Giambattista Cilia, Giusto Occhipinti and Cirino Strano decided to name the estate after the union of the initials of their surnames. Initially, the three leased the old family cellar and adjacent vineyard from Giambattista's father, producing just 1,470 bottles in their first vintage. Over the years that followed, the estate expanded, contributing to the development of Cerasuolo di Vittoria, the first and still the only Sicilian DOCG. The winery's production style is aimed at offering the purest and most uncontaminated expression of the area, a goal pursued by embracing biodynamics and adopting an artisanal winemaking approach.
The Sicilian COS winery cultivates 40 hectares of vineyards in the extreme south-eastern tip of the island, where the climate is warm and Mediterranean and the soils are rich in limestone, silica, clay and tuff. In this pedoclimatic context, the vineyards, located 250 metres above sea level and surrounded by olive, almond and carob trees, are cultivated according to the dictates of biodynamics. The varieties grown include the indigenous Frappato, Nero d'Avola, Zibibbo, Grecanico and Inzolia, flanked by a smaller percentage of the international Cabernet Sauvignon and Merlot varieties. In the cellar, cement tanks and oak barrels are used for vinification and ageing, as well as terracotta amphorae for the 'Pithos' line, which takes its name from the characteristic jars used in the process. The use of amphorae makes it possible to obtain a wine uncontaminated by wood, a true expression of the territory of origin.
The COS winery's selection is quite broad and diversified, including reds, whites, Cerasuolo di Vittoria and orange wines, as well as a passito and a Metodo Classico Rosé sparkling wine made only from Frappato grapes. These are authentic, Mediterranean interpretations with an artisanal imprint, capable of reflecting without filtering the character of the terroir behind them.