Winery COSPithos Rosso
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Pithos Rosso from the Winery COS
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pithos Rosso of Winery COS in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Pithos Rosso of Winery COS in the region of Sicily often reveals types of flavors of cherry, oaky or citrus and sometimes also flavors of smoke, apples or earthy.
Food and wine pairings with Pithos Rosso
Pairings that work perfectly with Pithos Rosso
Original food and wine pairings with Pithos Rosso
The Pithos Rosso of Winery COS matches generally quite well with dishes of beef, pasta or lamb such as recipes of fleischnacka leaf, pasta alla norma or lamb tagine with vegetables and preserved lemons.
Details and technical informations about Winery COS's Pithos Rosso.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Pithos Rosso from Winery COS are 2017, 2008, 2016, 2018 and 2011.
Informations about the Winery COS
The Winery COS is one of of the world's greatest estates. It offers 20 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
