The “vino cotto” is a typical product from the Marche that has its origin in a particular enological area, in the centre-south part of the region that goes from the mountains to the sea; the production area embraces the provinces of Ascoli Piceno and Macerata. Loro Piceno, a small town of 2500 inhabitants in the hills near Macerata, it’s the heart of the traditional production of the “vino cotto”.
HOW THE VINO COTTO IS PRODUCED
The grapes are local, white and black: Trebbiano, Sangiovese and Montepulciano. The production follows an ancient technique of preparation and ageing: the grapes are pressed and the must is put inside copper boilers to slowly boil on direct fire for circa 10-12 hours, up to a volume decrease between 30% and 50% of the initial amount.
When the cooking phase is finished, the must is transferred still hot inside wooden barrels and left ageing for at least 5 years.
THE VINO COTTO APPEARANCE
The “vino cotto” has a dark amber colour, a fruity scent with caramel and honey hint, a soft, sweet and persistent taste and also an alcoholic content between 12%vol and 14%vol. It’s a great meditation wine and also an excellent dessert wine. It can be combined with a big variety of sweets, in particular, dry pastry. Please serve it at room temperature to enjoy it!
Our company has chosen the “vino cotto Stravecchio“. It’s an excellent product of Azienda Agricola Il Lorese of Ercoli Cristian, a young man from the Marche who uses the original techniques of production and ageing respecting the tradition.
The company has its own cellar in the suburbs of Loro Piceno. You can visit it to discover all the secrets and the production techniques of this amazing wine, used since the Romans time. In fact, people already knew the antioxidant properties due to the caramelization of the sugars in the cooking phase of the must.