Vino Cotto de Luxe
Nectar (s) of the gods
An old saying goes that the Vino Cotto accompanies the Marchigians from birth to death.
But you shouldn't equate Vino Cotto with other "cooked" wines, because that would be far too easy.
Vino cotto has been made from cooked must for centuries. This then undergoes fermentation and storage in oak barrels for at least 6 years. Only after this minimum time you have a very young vino cotto that can then be used. But it is important not to use up this “mother” completely, because new cooked must is added to it every year.
Until a few years ago, it was forbidden to sell the Vino Cotto outside of private use, and this ban has been lifted. However, a purchase in normal shops is hardly possible - why? Simply because it is still a family tradition and the vino cotto that you can buy has in most cases nothing to do with the real vino cotto.
However, a small manufacturer, the Azienda Terre dei Calanchi Piceni, produces this vino cotto according to the precisely specified recipes that have been handed down over generations.
Giovanni started manufacturing about 10 years ago. He used the stocks of his grandfather, who had left many barrels of Vino Cotto that is now more than 60 years old. So it happens that a luxury class vino cotto is created, because the saggio (the wise) contains 80% vino cotto that is more than 10 years old, the remaining 20% consists of more than 60 year old vino cotto!
Lovers of Italian specialties will be happy to taste and, of course, buy samples of this delicacy on site. A visit to Terre dei Calanchi Piceni is also part of our cooking and gourmet tours.
The descriptions of these specialties can be found here: