Cos Cerasuolo di Vittoria Classico 2010
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Cerasuolo di Vittoria is a red wine that is specific to the province of Ragusa, as well as parts of Caltanissetta and Catania. This ancient viticultural area dates back to the third century BC. The Cerasuolo di Vittoria began much later, however. In 1607, when the city of Vittoria was being established, the founder offered an acre of land to each settler that cultivated a vineyard. Thus began the passion. The Denomination of Origin was granted in 1974 and Guaranteed in 2005, making it the only D.O.C.G. in Sicily.
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Complex layers of salumi, forest floor and spice box lead off in this medium-bodied red, as firm tannins settle around the pure cherry and currant fruit. Needs time in the cellar, but the long, minerally finish shows potential.
In 1980, the trio became the youngest winemakers in Italy when they bought Joseph Cilia’s old family winery. Located in the historic town of Bastonaca, the vineyard measured just over a mere three hectares. Their first harvest on October 5 produced only 1470 bottles; nevertheless, this marked the beginning of their adventures and the radical restructuring of the region of Cerasuolo di Vittoria.
The three partners completed their studies between 1983 and 1985. Rino, however, decided to devote himself to his field of medicine and sold his shares to his sister, Giuseppina (Pinuccia). The new trio then purchased la Villa Fontane in 1991, the Moltisanti family’s property in the Fontane-Baucina district, and new vines were planted on the eight hectares.
1995, Pinuccia sold her shares to Titta and Giusto. The remaining two friends continued to grow the estate as they acquired new and valuable lands close by.
In their quest to interpret the unique terroir of Vittoria, the estate decided to adopt the principles of biodynamic culture. This would help them find and maintain a harmonious balance with nature, as well as craft wines that are as representative as possible of their time and place.
Fascinated by ancient cellar practices, COS decided to work with amphoras, clay jars that were used by the ancient Greeks. The first shipment came from Spain in September 2000, and thus, Pithos was born and a new COS identity was created. The Pithos cuvée is fermented and aged solely in the amphoras which allow the grapes to express themselves naturally in their evolution towards becoming wine.
Once the restoration of the Fontane building was completed in 2003, the head office was moved and the business resort, the Locanda COS, opened for COS’s friends around the world. The company continued its growth when they purchased the 20 hectares of land adjacent to la Villa Fontane in 2005 that included an extraordinary wine cellar dating back to the nineteenth century.
The two architects began an immediate renovation of the building and new winery. That year also marked the first harvest of Cerasuolo di Vittoria with the DOCG designation (Denominazione di Origine Controllata e Garantita), the only region permitted to have this designation in Sicily.
2007 was the first vintage bottled in the new cellar. The old oak barrels were replaced by 150 amphoras, one of the largest collections in the world, and they began making Pithos Bianco with the local Grecanico grape.
Today, COS is synonymous with Cerasuolo di Vittoria. Their love of the region and its singular terroir produces some of the finest wines Italy has to offer.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.
Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.
Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.
Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.