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The fruit undergoes native-yeast fermentation and is aged in 30–40% new oak to preserve purity and structure
with velvety tannins
Christophe Mignon farms biodynamically in the Vallée de la Marne
The Conterno family farms meticulously
like fresh apricot compote
COS, Frappato, 2024 dont_offer The fruit undergoes native-yeast fermentationFounded in 1980 by three school friendsGiambattista Cilia, Cirino Strano, and Giusto Occhipintiin Vittoria, southeastern Sicily. COS helped pioneer the revival of native Sicilian grapes and natural winemaking on the island. The estate became certified organic in 2007 and is known for aging wines in buried terracotta amphorae. Frappato is one of Sicily's most elegant native redslight, aromatic, and food friendly.
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