2024 COS Frappato, Sicily

COS Frappato from Sicily is a wonderfully expressive and quietly thrilling red that captures the breezy, sun drenched charm of Vittoria. COS was founded in 1980 by three childhood friends, Giusto Occhipinti among them, and today stands as one of Sicily’s most influential estates. Their approach champions organic and biodynamic viticulture, old vines, low intervention cellar work and a deep respect for the island’s ancient soils. Frappato is their most famous red: light in body, deep in perfume, filled with energy and personality.

The vineyards sit on a mosaic of red sands, limestone, clay and ancient marine deposits that once lay under the Mediterranean Sea. Cooling winds from the Hyblaean plateau sweep through the vineyards each afternoon, preserving freshness and fragrance even at the height of summer. These conditions give Frappato its unmistakable aromatic lift, silky tannins and vibrant tension.

Grapes are hand harvested and fermented naturally in concrete or amphora, allowing the fruit’s purity to shine. Ageing is gentle and unobtrusive, letting the variety’s bright character remain intact. COS guides rather than moulds the wine, giving it freedom to express the land.

The perfume is enchanting: wild strawberry, red cherry and pomegranate swirl with rose petals, sweet herbs, orange zest and a whisper of sea breeze. With time in the glass, cranberry, blood orange and light spice notes add further depth, underscored by a cool, sandy minerality that feels distinctly Sicilian.

On the palate the wine is bright, supple and joyously drinkable. Red berries glide across fine, airy tannins, supported by lively acidity that gives definition and shape. Flavours of cherry, raspberry, plum skin and herbal spice dissolve into a lightly savoury finish marked by sweet earth and Mediterranean herbs. Served slightly chilled, it becomes even more electric and refreshing.

This style is wonderfully versatile with food. It sings with charcuterie, tuna carpaccio, roast chicken, Sicilian caponata, grilled vegetables, margherita pizza, mushroom pasta, soft cheeses and seafood dishes with tomato and herbs.