Pithos Rosso Vittoria Nero d'Avola Frappato

Pizza night magnum

This is great. Pungent raspberry and dry earth predominant. Slightly acidic, long lasting, on palate. An interesting, well made wine.

Nariz: cereza agria, frambuesa, piedra volcanica, pimienta, algo funky

Boca: Tanino M, Acidez M+, Alcohol M

Big fan of COS. Garrigue on nose. Cherry and raspberry, hints of clay and earth, bracing acidity. Had with Vivaces fontina stuffed pork chop (and wife’s crab stuffed chicken breast). Acid cut through the chop nicely.

Nice dried cherry notes, low tannins ... keeping the chill away.

Absolutely delightful Cos. The wine is a loving example of elegance. Layers of complexity and an ethereal weight. Wonderfully fresh. Balances a hearty beef stew beautifully. Love it.

This is an 8.9 that’s better than a 9.3 is some ways. Earthy, dusty hot weather red. A bit of funk. Great with shrimp or spicy food. The Greek influence in Sicily remains after 2000 years. Briny, which almost never happens with a red.

Bit of a Sicilian wine theme in progress as we cross our fingers that a trip there in late October may happen. Much better on day 2 than day 1 - suggest some serious airtime if popping. Restrained and quite pretty with a good amount of flowers and earth. Slightly less acid than expected, but a good pairing with burgers made with beef from Kinderhook farms (thanks @Severn Goodwin for the recommendation you didn’t know you were making).

Exceptionally slick with a tempo. This unintentionally subverts the also wonderful 100% Frappato, which is crunchier, meatier, and bloodier. The Nero has a Pinot like elegance of bing cherry, strawberry, and raspberry with cedar, douglas fur, and helpings of minerals.