ORANGE WINE
ORGANICALLY FARMED
COS is one of the reference estates for natural winemaking in all of Italy. This "bianco" is made in a style that goes back to the early history of winemaking where even white varieties were fermented and aged with the skins present. This amber/orange wine is made in the light-and-fresh style of COS, but with a lightly rich layering of ripe - but drying - nectarine and apricot, mixed citrus (agrumi), clay earth, fresh herbs, flowers and hints of almond and spices, along with mineral sensations. The texture gains a creamy/chalky edge before tapering off into a clean, dry, lightly tangy finish, with a slight pop of tangy stone fruits and cooling herb appearing. This is a fantastic partner for flavorful fish dishes (like fritto misto with lemon), chicken with herbs, and roasted butternut squash...or try it with a lightly-spiced Chicken Tagine!
Grown on the characteristic red clay and sands of southeast Sicily, they farm with biodynamic principles and don't modify their wines other than light sulfur dioxide to keep them from going off-kilter. For the Pithos Bianco, whole berries were left to ferment in amphorae for 10-15 days, and aged with the skins in those amphorae for around 240 days!
ORGANICALLY FARMED
COS is one of the reference estates for natural winemaking in all of Italy. This "bianco" is made in a style that goes back to the early history of winemaking where even white varieties were fermented and aged with the skins present. This amber/orange wine is made in the light-and-fresh style of COS, but with a lightly rich layering of ripe - but drying - nectarine and apricot, mixed citrus (agrumi), clay earth, fresh herbs, flowers and hints of almond and spices, along with mineral sensations. The texture gains a creamy/chalky edge before tapering off into a clean, dry, lightly tangy finish, with a slight pop of tangy stone fruits and cooling herb appearing. This is a fantastic partner for flavorful fish dishes (like fritto misto with lemon), chicken with herbs, and roasted butternut squash...or try it with a lightly-spiced Chicken Tagine!
Grown on the characteristic red clay and sands of southeast Sicily, they farm with biodynamic principles and don't modify their wines other than light sulfur dioxide to keep them from going off-kilter. For the Pithos Bianco, whole berries were left to ferment in amphorae for 10-15 days, and aged with the skins in those amphorae for around 240 days!
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