The Zibibbo in Pithos di COS is a Zibibbo wine vinified in purity, fermented dry in terracotta amphorae. The vines, about 12 years old, are cultivated in the Marsala hinterland in organic farming. The grapes are harvested in September and spontaneously fermented in terracotta amphorae; the wine is then aged in amphorae and in bottles. COS is a forerunner of this historic container: before many others, they adopted it, silently; today there are about 150 in the cellar, used for both fermentation and aging, on different wines.

ZIBIBBO IN PITHOS COS: THE TASTING

The Zibibbo in Pithos di COS presents itself with a captivating golden color. On the nose, it has an exotic allure, with notes of apricot jam, almond paste, prickly pear jelly, dates, hints of black tea, thyme, and sweet spices. The palate is surprisingly fresh, balanced, flavorful, and with a long persistence. Interesting today and in perspective. To be tasted first on its own, strictly fresh and not cold! Then pair with sweet and sour seafood dishes, for example with shrimp saor.