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Mostly 20% whole cluster open top fermentation for three weeks
then simply blended with local vinegar and reduced down to a deliciously spicy
when it's racked off lees and allowed to settle in stainless steel tanks before a small sulfur addition at bottling
Not only are no chemical products used but there is an effort to maximize the internal resources of the estate
- Steve and Carlo
COS Naturale - Bitter region_Ballarat Mostly 20% whole cluster openA bold and original natural bitter crafted from organically farmed Nero dAvola and Frappato grapes, wild fermented and infused with Sicilian botanicals like orange peel, gentian, and quinine. Made in collaboration between Giusto Occhipinti (COS) and Sabad, this 21% ABV aperitif is vibrant, herbal, and refreshing, with a balanced bitter sweet profile. Perfect on its own, with soda, or in cocktails, Naturale Bitter is a true Sicilian take on the
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