Pithos Rosso Vittoria Nero d'Avola Frappato

Yes, you lose some of the fruity/floral qualities of the Nero d'Avola/Frappato blend when you put in amphora. But you gain such texture and earthiness that it's worth it, especially with some age. The acidity? Don't worry, still there.

Got this at a tasting two nights ago and just remembered I had it open. Love this wine. It's strange....tart, bright red fruit, bracing acidity, delicious, and perfect with food.

a stunning white. moving and resonant

Meh. It's not you, it's me. I think my interest in Orange wine has waned. Solidly made and intense, typical oxidative flavors.

Drinking Sicilian, eating napa

I don't drink cos wines as much these days, but this one reminds me of when I first fell in love with em. Yum.

Fresh raspberries, pomegranate, underripe strawberries, white pepper, graphite, clay. Snapping rounded acidity, minimal narrow smooth velvet tannins, light-medium bodied, juicy texture, tart red berries-smoky-slightly peppery finish. Drinks more like a white wine, highly aromatic and mineral driven. Minimalism at its best.

Sun tea and ripe cherry aromas that remained on the mid palate. Bright opening with a medium acidity, lingonberry jam & green stem finish. Paired well with the acidity of tomato sauce and richness of mozzarella in a spinach/sausage lasagne. Mellowed on the second night without losing its character.

Love this wine

Raspberries, wild strawberries, graphite, white pepper, haystack. Vibrant acidity, minimal smooth velvet tannins, light unfiltered body, juicy texture, tart fruity finish. Highly aromatic, highly enjoyable on its own or with light pasta dishes.