Az. Ag. Cos, Zibibbo in Pithos 2018
Zibibbo, or Muscat of Alexandria, gets the COS treatment, with extended skin maceration and fermentation in amphora. The texture is really something, shackling that aromatic exuberance and adding exceptionally moreish grip. Saline, floral, tropical, it's nevertheless lithe and fresh. Dangerous booze this. Bloody hell COS put out some good white/skinsy piss.
Azienda Agricola COS
The fact that we get to drink Sicilian wine en masse these days is largely thanks to COS. Three school mates pretty much single-handedly put Sicily on the international wine drinking map following a period of full decline. Giambattista Cilia, Cirino Strano, and Giusto Occhipinti (COS is an ancronym of their surnames) settled into their current style of natural, unaltered wines from organic and biodynamically farmed vineyards. They use only wild yeasts, and clay amphorae are a signature of their work. Now tried and tested the wines of COS should be on everyone's list, natural fan or not. They are the real thing.