Vino cotto

Vino cotto
Translations into other languages are available for subscribers only.

A "cooked wine" or "cooked must" was already among the Romans as a so-called Defrutum very popular. In Italy, a vino cotto made of many rural families, especially for their own use (for example in the region Marche). The heavy, high alcohol wine is a bit like a sherry . Most traditionally cooked in a copper kettle to eight hours at constant temperature, which is caused by evaporating the water a syrupy substance. To prevent oxidation, a piece of iron is added to it. The concentrated juice is then aged in wooden barrels and it uses a fermentation process. Each year is poured freshly boiled cider. Each year an increasing maturity of the wine and taste, at least six years after he attained the necessary maturity. Popular is the addition of gentian root-flavored. See also under fire, wine and special wines .