Vino Cotto ( cooked wine) is a ancient tradition how to work the wine , coming from the people called Piceni ( 10th century a.c.) and still alive in Le Marche, in the Province of Ascoli Piceno and recognized by the Ministery as an Italian traditional food belonging to the Regions Le Marche and Abruzzo .
The kind grapes used are Montepulciano, Sangiovese and Galloppa.
Once pressed the grapes , the most obtained will be boiled in a a branch large copper and let it cooked with a high fire until the third part of the liquid is evaporated.
Then the concentrate must will be tucked in oak barrels where is already present the older wine.
Its slow and long aging will avoid oxidations.
Characteristics:
color in between carnet red and rubin red
Parfum : fruits
Flavour: sweet
Alcoholic degree: 14%
Dessert wine as Marsala or Vino Passito.
The kind grapes used are Montepulciano, Sangiovese and Galloppa.
Once pressed the grapes , the most obtained will be boiled in a a branch large copper and let it cooked with a high fire until the third part of the liquid is evaporated.
Then the concentrate must will be tucked in oak barrels where is already present the older wine.
Its slow and long aging will avoid oxidations.
Characteristics:
color in between carnet red and rubin red
Parfum : fruits
Flavour: sweet
Alcoholic degree: 14%
Dessert wine as Marsala or Vino Passito.
Every year in September are organized Festivals dedicated to Vino Cotto in the Province of Ascoli Piceno and Macerata and surely if you choose to enjoy your holiday I warmly suggest magnificients Famhouses where tradition-confort-quality is guaranteed.
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