COS was started in 1980 and is so called due to the initials of the surnames of the 3 founders - Giambattista Cilia, Giusto Occhipinti and Pinuccia Strano. The estate is based in the town of Vittoria in the Ragusa province of south east Sicily and was originally begun on a shoestring budget. Today, however, COS produces some of the finest wines on the island from native grape varieties such as Frappato, Nera d'Avola, Grecanico and Inzolia. Pithos Rosso is a blend of 40% Frappato and 60% Nero d'Avola and is fermented in terracotta Giare (amphorae) of between 250 - 400 litres. Plummy and intense, this makes an excellent wine for pork dishes.

A brilliant crimson in colour. Aromas of blueberry and raspberry with hints of tobacco. Medium-bodied on the palate with excellent acidity and balanced tannins. The finish is persistent with further red fruit notes. Try with Sicilian pork stew with honey, cinnamon and red wine vinegar, lamb shanks cooked with artichokes and capicollo (cured ham) or a roasted mushroom risotto.