VINO COTTO (COOKED WINE)
Vino cotto is a typical tradition of the Abruzzo area which has been handed down through the generations since the 10th century B.C. and now risks disappearing. Driven by the desire to renew the traditions of our forefathers, we have kept this custom going, following the principles we have been taught: total respect for the vineyard’s biological rhythms and passion for our work. As per the traditional method, we cook the must over direct heat, but use innovative techniques and materials. A careful temperature control ensures that the must evaporates slowly and constantly in a stainless steel boiler so that it reaches the perfect caramelisation point. It is then reintegrated with fresh must and left to ferment in small casks of different types of wood, carefully chosen. The wine is aged for several years using special techniques in particular environmental conditions and this produces a cooked product that is as unique as the woman to whom it was dedicated, Livia Marramiero. Brilliant with extra-mature spicy blue-veined cheese, small cakes and melted dark chocolate, pastries with nuts and the traditional Abruzzo ‘cicerchiata’ speciality, with fried and honeyed pasta balls and eggnog, that shepherds ate for breakfast. Store in the dark at around 16°C. Serve at 12°-14°C.
Unique black grape variety typical of Abruzzo Region.
Area of production
Rosciano, Sant’Andrea Estate.
Type of soil
South-facing, very clayey soils from which grapes rich in extracts and sugars are obtained.
Amber colour, of considerable aromatic complexity, with a distinguished caramel taste.
The fresh must is reduced to one third of its volume over direct heat in a stainless steel boiler, in order to achieve perfect caramelization. Fresh must is added and fermentation takes place in small, temperature-controlled barrels, where it is aged for at least 10 years.
First year of production