Vino cotto ("cooked wine") is a wine made in an ancient way, known in the Italian provinces of Marche and Abruzzo since the 3rd century BC. These territories were inhabited by the Piceni people, and the tradition of making vino cotto, which still exists, has its roots in antiquity. Then this sweet drink was drunk at the end of plentiful meals.
The preparation process involves heating the must over an open fire in a copper vat and boiling it down until it has lost one-third to one-half of its volume, depending on the sugar content of the grapes. During cooking, spices are added to the wine, as well as berries or fruits: strawberries, lemons, quince, etc., cool slightly and pour into barrels for fermentation.
Next, the must is aged in barrels for 6 to 12 years, while the old wine is added with new wine in strict accordance with the necessary proportions.
The result is a sweet, strong, viscous dessert drink with aromas of dried fruits and sweet spices.
Grape varieties did not really matter, any available were used: it could be red, white, and field harvest. As a rule, reds are Montepulciano, and whites are Pecorino and Passerina, popular in Abruzzo and the Marche, from which a more delicate and balanced cooked wine is obtained.
The capital of the territory of the ancient Piceni was the city of Ascoli Piceno, where the tradition of brewing wine was not interrupted even at the time when the first wine standards appeared in the 20th century and vino cotto ceased to meet official requirements, according to which the must cannot be heated, and additives that exclude fruits and spices are also strictly regulated. It continued to be made according to family recipes, for home consumption.
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