At a glance

Producer

Azienda Agricola COS

Region

Sicilia IGT, Italy

Grape variety

Nero d'Avola, Frappato, and other indigenous Sicilian grapes

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$30-$45

Tasting profile

Fresh red cherries, herbs, earth, with some leather and spice emerging

Evolution: Develops complexity with notes of forest floor, underbrush, and subtle smoky elements as it ages

At peak: Fully integrated tannins, vibrant acidity, complex earthy and savory notes with elegant fruit

Structure

Acidity

Bright and refreshing acidity typical of native Sicilian grapes

Tannins

Medium to medium-plus, supple yet providing good structure

Alcohol

Around 13.5-14.5%

Aging potential

10-15 years, with optimal drinking between 4-12 years from vintage

Drinking window

Peak drinking

2028 to 2032

Optimal window

2025 to 2035

Current status

Youthful, developing complexity

Current condition

Fresh with evolving fruit and tannin integration

This wine originates from COS, a renowned Sicilian producer specializing in natural winemaking with amphora-fermented reds. The 2021 vintage benefits from healthy acidity and balanced tannins, providing a solid structure that supports a decade-plus aging window. Optimal drinking is from mid-2020s onwards as early vibrancy gains refinement and tertiary aromas develop.

Food pairing

Pairs excellently with Mediterranean dishes such as grilled lamb, roasted vegetables, herbed polenta, and aged cheeses. Suits dishes with earthy, savory flavors.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (30-60 minutes) — To allow the wine to open, soften tannins, and reveal aromatic complexity

Sustainability

Sustainability score: 9/10

Use of natural amphora fermentation, no additives, minimal intervention winemaking, water conservation, solar energy use, natural pest control, lightweight packaging

Azienda Agricola COS is recognized for its holistic sustainable approach, employing organic and biodynamic viticulture. Their use of indigenous yeasts and amphora fermentation reduces chemical additives and energy consumption. Solar panels contribute to renewable energy use, and efficient water management strategies conserve natural resources. The winery's focus on local production and export minimizes transportation emissions relative to bulk imports.