Pythos Rosso is made with Frappato di Vittoria and Nero d'Avola planted more than a quarter of a century ago in the Bastonca area, in Southeast Sicily. Sandy-limestone soils, the grapes ferment spontaneously in terracotta amphorae. The aging continues in amphora and ends in the bottle. COS are the initials of Giambattista Cilia, Giusto Occhipinte and Cirino Strano, three friends who founded COS in 1980 with a small bush vine and, little by little, revolutionized the Sicilian wine prospect. They vinified in amphora, they cultivated organically and, little by little, they became the reference.
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