Azienda Agricola COS
COS's purest Nero d'Avola from Vittoria: 100% organic grapes, wild-yeast fermented and raised only in concrete, never oak. Bright cherry and plum, an earthy savoury edge and fresh acidity make it a natural with tomato-led pasta and pizza.
Drinkers on Vivino flag red cherry and cranberry first, then an earthy leather-and-smoke edge, across nearly 4,800 ratings. Fermented on the skins with wild yeasts and raised only in concrete, this is Nero d'Avola without oak: all fruit and savour.
Red cherry and cranberry lead, the note Vivino drinkers cite most often, lifted by violet and an earthy edge of leather and woodsmoke. A faint struck-match reduction shows on opening, typical of COS's low-sulphur, wild-yeast winemaking, and blows off with a little air.
Smoky
Violet
Blackberry
Cherry
Plum
Leather
Black pepper
LiquoriceLight to medium bodied and dry, with the tingling acidity and ripe, lightly framed tannins critics flag in the young vintages. Concrete-only ageing keeps the plum and dark cherry fruit transparent over a savoury, almost briny base, unmasked by oak.
Medium length, closing on savoury earth and a peppery, blood-orange tang rather than weight or grip.
COS's most direct Nero d'Avola, the unoaked, concrete-raised counterpart to its amphora Pithos, made to drink young. Vivino's near-4,800 ratings sit around 3.7, with the 2023 a clear step up at 4.1: a fresh, savoury, food-first Sicilian red rather than a cellar bottle.
Three UK listings track between 16 and 27 pounds a bottle across the 2023 and 2024 vintages. Stock on this Vittoria red shifts with each release, so the live price grid below is the place to check what is open right now.
A food-first, everyday Sicilian red rather than a special-occasion bottle. The scores below weigh its bright-acid, light-tannin profile, its 16 to 27 pound price band and its drink-young character.
Bright acidity and light, smooth tannins make it one of the most food-flexible Sicilian reds, from tomato pasta to aged cheese.
An easy, fruit-forward introduction to Nero d'Avola, though a faint natural-wine reduction asks for a little air first.
A fresh, low-tannin red built for the table any night, though the price sits a little above a midweek default.
At 16 to 27 pounds it sits above supermarket Nero d'Avola but is fair for a biodynamic single-estate wine from a benchmark Vittoria producer; no live category baseline was available to compare.
Scoring is rule-based and deterministic. The model and weightings are documented in our editorial methodology.
Compare tracked offers from verified retailers at a glance. Stock is shown only where the retailer exposes it. Logos, sale pricing, and the strongest offer are surfaced first.
Nero di Lupo is built to drink young: COS releases it fresh and Italian merchants suggest drinking within about three years of harvest. The 2023 has drawn the warmer reception on Vivino so far; the 2024 is the current release.
The current COS release, drinking fresh and primary with vivid red cherry over a fine, savoury frame. Concrete-raised and unoaked, it is built for the next two to three years rather than the cellar.
Warmly received by drinkers, the 2023 rates among the higher-scored Nero di Lupo vintages on Vivino at 4.1 from 80-plus ratings. Bright-fruited and supple, it is ready now and best inside three years of the harvest.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Dishes that complement this wine
Bright acidity and smooth, light tannins make this a tomato wine: COS's own region points it at Pasta alla Norma and sfincione, while Italian merchants pour it with spiced poultry ragu and braised octopus.
Nero di Lupo's fresh acidity meets the acidity in tomato head on, so neither tastes sharp. With light tannins and no oak, the wine stays out of the way of the sauce and keeps the next bite appetising.
Try with: Pasta alla Norma · Pizza Margherita · Pasta arrabbiata · Sfincione, Sicilian Pizza · More pairings →
Acidity and light, smooth tannins cut through fried aubergine and stringy melted cheese, refreshing the palate. The wine's red-fruit core echoes the tomato in these Sicilian baked dishes.
Try with: Eggplant parmesan · Caciocavallo farcito · Cotoletta alla bolognese · More pairings →
Light to medium body matches herb-roast pork and a southern lamb ragu without burying them. Savoury, earthy notes in the wine bridge to roasted meat while the acidity lifts the fat.
Try with: Porchetta · Agnello Ragu Lucano · Pizza Diavola · More pairings →
The wine's savoury, peppery edge bridges to the oregano, anchovy and onion of Sicilian street baking. Acidity keeps the salty, umami flavours fresh rather than heavy.
Try with: Sfincione, Sicilian Pizza · Pizza Marinara · Pasta alla Norma · More pairings →
Bright fruit and acidity balance the salt and fat of aged southern cheese and cured meat. Light tannins mean the pairing stays supple rather than drying.
Try with: Caciocavallo farcito · Pecorino sardo e pan carasau · Porchetta · More pairings →
Light tannins and modest body are overwhelmed by fierce chilli heat, heavy barbecue char or sweet-sour sauces, which flatten the fresh cherry fruit and leave the wine tasting thin. Save those plates for a bolder, riper red.
Skip with: Vindaloo · Szechuan beef · Sweet and sour pork · Pairing guide →
Short answer: no. Concrete-raised and unoaked, Nero di Lupo is made for freshness, not the cellar; drink it within about three years while the cherry fruit is vivid. For COS to lay down, look to the amphora-aged Pithos or the Cerasuolo di Vittoria DOCG.
Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Unoaked and concrete-raised for freshness, not structure; drink within about three years rather than laying it down.
£13.17 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 7 Jun 2026, 14:42 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumIt is a 100% Nero d'Avola red from Azienda Agricola COS in Vittoria, south-east Sicily. Fermented with wild yeasts and aged only in concrete, never oak, it is the estate's freshest and most direct expression of the grape.
Largely, yes. COS farms biodynamically and bottles low-sulphite wines with spontaneous, wild-yeast fermentation. Nero di Lupo is unoaked and concrete-raised, made with minimal intervention.
Bright red cherry and cranberry with an earthy, savoury edge of leather and woodsmoke, light to medium body, fresh acidity and smooth, light tannins. Vivino drinkers rate it around 3.7 across nearly 4,800 ratings.
Tomato-led Sicilian dishes above all: Pasta alla Norma, Margherita pizza, aubergine parmigiana and sfincione. Its acidity also handles roast pork, lamb ragu and aged cheese.
Drink it young. Concrete-raised and unoaked, it is built for freshness and best within about three years of the vintage. For COS wines to lay down, look to the amphora-aged Pithos or the Cerasuolo di Vittoria DOCG.
UK listings run from about 16 to 27 pounds a bottle depending on vintage and retailer. Check the live price grid on this page for current stock.
Azienda Agricola Cos
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£21.03
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Planeta
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£13.70
Azienda Agricola Cos
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£24.22
Azienda Agricola Cos
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£23.18
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