![Vapeurs du vino cotto](https://upload.wikimedia.org/wikipedia/commons/5/5d/Vapeurs_du_vino_cotto.jpg)
Vino cotto (literally 'cooked wine’, also vi'cotto or vi'cuotte), is a type of
wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...
from the
Marche and
Abruzzo in
Central Italy
Central Italy ( it, Italia centrale or just ) is one of the five official statistical regions of Italy used by the National Institute of Statistics (ISTAT), a first-level NUTS region, and a European Parliament constituency.
Regions
Central I ...
, made primarily in the hills of the
Province of Ascoli Piceno
The province of Ascoli Piceno ( it, Provincia di Ascoli Piceno) is a province in the Marche region of Italy. Its capital is the city of Ascoli Piceno, and the province is bordered by the Adriatic Sea to the east, the Province of Fermo to the nor ...
and the
Province of Macerata
The province of Macerata ( it, provincia di Macerata) is a province in the Marche region of Italy. Its capital is the city of Macerata. The province includes 55 comunes (Italian: ''comuni'') in the province, see Comunes of the Province of Mace ...
. It is a strong ruby-colored wine, usually semi-sweet, and traditionally drunk in small glasses with puddings and cheese.
It is produced from the
must of any of the local varieties of grapes, heated in a
copper
Copper is a chemical element with the symbol Cu (from la, cuprum) and atomic number 29. It is a soft, malleable, and ductile metal with very high thermal and electrical conductivity. A freshly exposed surface of pure copper has a pinkis ...
vessel until reduced to a half or third of its original volume, and then
fermented
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...
. It can be aged for years, barrels being topped up with each harvest. It is mostly made by private individuals for their own use as, under EU rules, it cannot be sold as wine. A few wineries produce and sell it commercially as a foodstuff.
This vino cotto should not be confused with the naturally sweet syrup obtained by cooking the grape must, not fermenting it. Although southern Italian regions such as Calabria call the syrup vino cotto or
vincotto
''Vincotto'' () is a dark, sweet, thick paste produced in rural areas of Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one-fifth of its original volume and the s ...
, the Marche regions and Puglia/Apulia call it sapa. It's known throughout the Mediterranean by various other names as well.
History
Vino cotto production is documented as being produced in the 3rd century BC by the
Picenes and again from the 16th century AD. The Roman patricians, the emperors and the popes were reputed to savour this drink at the end of their lavish banquets, although the sources are vague between the various forms of cooked wine.
Winemaking
![Vino Cotto Mosto in cottura](https://upload.wikimedia.org/wikipedia/commons/3/36/Vino_Cotto_Mosto_in_cottura.JPG)
The raw material comes from any of the red and white grapes of the region, particularly damaged bunches, and may include the
pomace
Pomace ( ), or marc (; from French ''marc'' ), is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit.
Grape pomace has traditionally been used to pro ...
left over from normal winemaking. Thus it is a way to ensure that none of the harvest is wasted. This material is crushed and cooked in a large cauldron over a fire for 24 hours, which gives its characteristic aromas. Traditionally two men attended it, taking turns to sleep and constantly stirring and skimming off the scum that formed on the surface. The must is cooked until a half or a third of the volume remains, depending on how sweet it is to be. In the Marche some add a
quince for every quintal of must to flavor the drink. Once cooled, the must is transferred to oak or chestnut casks where it is left to ferment. It is racked off the lees once or twice.
The wine is aged in old wine barrels for at least a year. It is often combined with and used to top up previous years' barrels. Due to the cooking, the wine is very stable and keeps well in heat and open containers.
The Marche authorities have set down a specification for the method of production of vino cotto.
Legal status
Although it is recognized as a traditional Italian food product ("PAT") by the Italian Ministry of Agriculture, Food and Forestry,
[16 June 2008] it cannot be sold as ‘wine’ and very little is produced commercially. EU rules prohibit the use of the description “wine" for drinks produced by heating the wort unless they are
Marsala, a more recent innovation than vino cotto.
See also
*
Vincotto
''Vincotto'' () is a dark, sweet, thick paste produced in rural areas of Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one-fifth of its original volume and the s ...
*
Vin cuit
*
Mulled wine
Mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. It is a traditional drink during winter, especially around Christmas. It is us ...
References
{{Reflist
External links
Il Cotto dei PiceniVino Cotto di Montillo official
Marche
Italian wine
Calabria