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Vino cotto

A "boiled wine" or "boiled must" was already called by the Romans defrutum very popular. In Italy, a Vino cotto is produced by many rural families mainly for their own consumption (for example in the Marche region). The heavy and alcohol-rich wine is a bit like one sherry, Traditionally, must is boiled in a copper kettle for up to eight hours at a uniform temperature, whereby evaporating the water produces a syrupy substance. To prevent oxidation, a piece of iron is added to it. This thickened must is then stored in wooden barrels and it begins a fermentation process. Every year, freshly cooked cider is infused. Every year, the wine matures and tastes, only after at least six years, he attains the necessary maturity. Popular is the addition of a flavorful gentian root. See also below Firewine and special wines,

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