COS - Italy

The history of the COS estate

3 letters, 3 friends, 3 hectares

Once upon a time, there were three Sicilian students, three friends passionate about wine and from the region ofVittoriaFrom this friendship, their love for this region and their shared passion for wine, COS was born. Giambattista Cilia, Giusto Occhipinti and Cirino Strano founded the estate in 1980. Gradually, they invested to expand their vineyard.

Starting with 3 hectares of rented land, they expanded to 12 hectares in 1991 with the purchase of Villa Fontane. They then planted an additional 8 hectares. They brought on board Arianna Occhipinti, a renowned winemaker in the region, and Elisabetta Foradori to solidify their style and their commitment to biodynamic practices. In 2005, they added another 20 hectares of vineyards and acquired 19th-century vaulted cellars. Simultaneously, they opened a hotel (La Locanda Cos) to complement their winemaking activities.

From this project among friends was born an estate that today produces world-renowned wines. Their wines contribute to the qualitative renaissance of the region.Cerasuolo di Vittoria.

In 1995, "Rino's" sister sold her shares to Giambattista and Giusto. The two friends are still at the head ofCOSThe first group handles the winemaking and the second group manages the vineyards and communication.

Italy and Sicily, lands of breathtaking beauty

Ambassador of the Cerasuolo di Vittoria appellation.

The vineyard ofCOS EstateThe estate covers 50 hectares of vineyards and 18 hectares of olive groves. The duo decided to convert to biodynamic farming in order to restore the prestige of the Vittoria terroir and find a natural balance in the vineyard. The appellation ofCerasuili di VittoriaLocated in southern Sicily on a verdant plain, the vineyard reaches an altitude of 250 meters and covers 2,000 hectares, planted on red ferruginous limestone soil. The climate is hot and dry, with significant temperature variations between day and night. This promotes good acidity, low alcohol levels, and excellent resistance to vine diseases.

With the exception of 2 hectares planted withcabernet sauvignonandmerlotused for one vintage, all other grape varieties are indigenous.Grecanico, Frappato, Moscato, Nero d'Avolaare used to showcase this beautiful terroir ofVittoriaNatural grassing, elimination of fertilizers and pesticides and of course, manual harvesting allow the terroir to express itself with finesse and authenticity.

Spirit of wines

Amphora and authenticity

After the grape harvestmanualsThe bunches are sorted and then transported to the room ofamphoraeThe estate's most distinctive feature is its use of amphorae during vinification and aging. The cellars, built in 2007, and the underground winery house 150 amphorae, making it the largest amphora cellar in Europe. Fermentation begins solely through the action of natural yeasts.

The wines undergo no treatment except for fairly coarse filtration and light sulfiting if necessary.Giusto OcchipintiHe believes that aging does not make the wine, unlike the terroir. He minimizes the impact of aging so that the character and aromas of the grapes can shine through. The amphora is a way to reveal this authenticity. For theCerasuolo di Vittoria,The wine is aged in large oak barrels to minimize the impact of the wood.

Each vintage pays homage to the different terroirs:

• Frappatois irresistible and charming. Tasting this vintage, we get the impression that the winemakers created the wine they wanted to drink together as an aperitif: a thirst-quenching wine brimming with pleasure and with a strong character.
• Cerasuolo di VittoriaIt is deeper, fleshier, and designed for aging. An intense wine that will please everyone at the table.