COS

History of Domaine COS

The COS story began in 1980, when three students from Vittoria—Giambattista Cilia, Giusto Occhipinti and Cirino Strano—decided to make wine from their families' grapes. The estate's name is simply formed from the initials of their three surnames. What was meant to be a youthful project quickly became a true passion, then a winery recognized far beyond Sicily. From the outset, the founders rejected the fashions of the day and focused on local grape varieties and the identity of their terroir.

At the turn of the 2000s, COS took a decisive step by returning to terracotta amphorae, vessels used in the region since antiquity. This bold choice, alongside a conversion to organic farming and an approach inspired by biodynamics, made the estate one of the pioneers of Italy's natural wine revival. COS also helped bring recognition to Cerasuolo di Vittoria, Sicily's only DOCG, and inspired a whole generation of winemakers in the region.

Terroirs and vines of Domaine COS

COS's vineyards extend around Vittoria, in the province of Ragusa, at an altitude of around 230 meters, particularly in the Fontane and Bastonaca contrade. The soils are distinctive: medium-textured red earth formed from Pliocene sub-Apennine sands, both calcareous and siliceous, sometimes interspersed with layers of compact clay. Bathed in Mediterranean sunshine and cooled by sea breezes, this terroir gives the grapes ripeness, freshness and aromatic finesse.

The vineyard places particular emphasis on native varieties: Frappato di Vittoria and Nero d'Avola for the reds; Grecanico, Insolia and Grillo for the whites, alongside Muscat Blanc and a few international varieties. Some old Nero d'Avola vines are densely planted and trained as bush vines. The estate also makes a Zibibbo from the Marsala area in the west of the island. The entire vineyard is farmed organically.

Winemaking at Domaine COS

At COS, all fermentations are spontaneous, relying solely on native yeasts, and most wines, including some whites, ferment in contact with the skins. The estate uses terracotta amphorae of around 440 liters, buried in the ground, which allow natural micro-oxygenation without imparting oak flavors. These are complemented by large concrete tanks, favored for fruit-driven wines such as Frappato, and large Slavonian oak casks for the Cerasuolo wines and age-worthy cuvées. Stainless steel is used only for blending before bottling, to preserve purity and the expression of the terroir.

The cuvées of Domaine COS

Metodo Classico Frappato: this 100% Frappato sparkling wine is pressed directly, then fermented in amphorae. Its secondary fermentation uses fresh must from the following vintage, with no added sugar or yeast. It then spends around 20 months on the lees before being disgorged with no dosage. Lively, fruity, saline bubbles.

Pithos Bianco: 100% Grecanico from the Fontane contrada, fermented on the skins in amphorae. This golden-hued skin-contact wine combines candied citrus, aromatic herbs and mineral notes with a generous texture and lively tension.

Ramì: a blend of Grillo and Insolia fermented on the skins, then aged in concrete tanks. A characterful white with notes of yellow fruit, flowers and almond, both textured and refreshing.

Zibibbo in Pithos: made from vines in the Marsala area, this Zibibbo (Muscat of Alexandria) undergoes a long fermentation on the skins in amphorae. It reveals aromas of fresh grapes, orange blossom and spices in a dry, vibrant style.

Frappato: 100% Frappato di Vittoria aged in concrete tanks, this is one of the estate's most emblematic cuvées. Light, floral and deliciously fruity, it offers strawberry, cherry and pomegranate with irresistible freshness. Serve lightly chilled.

Pithos Rosso: Nero d'Avola from the Bastonaca contrada, fermented and aged in amphorae. Deep and silky, it combines black fruit, spices and earthy notes with fine tannins and remarkable purity.

Nero di Lupo: 100% Nero d'Avola aged in concrete tanks, named in reference to the Fossa di Lupo contrada, the first plot selected for this wine. A juicy, spicy red offering a fresh, direct expression of Sicily's great grape variety.

Cerasuolo di Vittoria Classico: a blend of 60% Nero d'Avola and 40% Frappato aged in large Slavonian oak casks, this emblematic DOCG combines the structure of the former with the floral fragrance of the latter. Cherry, pomegranate and sweet spices make for a balanced, elegant wine.

Cerasuolo di Vittoria Classico delle Fontane: a single-site version from the Fontane contrada, where layers of sand alternate with clay. Deeper and more complex, it can be cellared for several years.

Cerasuolo di Vittoria Classico delle Bastonaca: made from approximately 45-year-old vines in the Bastonaca contrada, this terroir-driven Cerasuolo offers density, aromatic finesse and a distinctive mineral backbone.

Maldafrica: a blend of Merlot and Cabernet Sauvignon fermented in amphorae, then aged in large Slavonian oak casks. Its name recalls that this part of Sicily lies farther south than some parts of Africa. A generous red with notes of black fruit and undergrowth.

Contrada: Nero d'Avola from roughly 50-year-old vines trained as densely planted bush vines in the Bastonaca contrada, then aged in large Slavonian oak casks. The estate's most ambitious cuvée, it combines power, depth and excellent aging potential.

Aestas Siciliae: a sweet Muscat Blanc wine from the Fontane contrada, fermented on the skins and aged in stainless steel tanks. Its aromas of dried fruit, apricot, honey and flowers make it an ideal partner for desserts and blue cheeses.