Word: azienda
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Dates: during 2000-2009
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Back in Europe, a handful of winemakers have taken the Roman revival to the next level. In the southern Rhône, Philippe Viret had an epiphanic moment several years ago when tasting the cuvée Pithos by Azienda Agricola Cos - a star vineyard in the current Sicilian wine renaissance that ferments Frappato in simple terra-cotta amphorae. Joining with an artisan potter in 2007, Viret now creates an amphora-fermented Mourvèdre assemblage, with Muscat Petit Grain and Clairette Rose cuvées to come. He vaunts the gentle, low temperatures of fermentation in clay...
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