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Vino cotto

A “boiled wine” or “boiled must” was already known to the Romans defrutum very popular. In Italy, many rural families make a vino cotto primarily 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 cooked in a copper kettle for up to eight hours at a constant temperature, with the evaporation of the water creating a syrup-like substance. A piece of iron is added to prevent oxidation. This thickened must is then stored in wooden barrels and a fermentation process begins. Freshly cooked must is poured on each year. The wine ripens in ripeness and taste with each passing year, and only at least six years later does it reach the necessary ripeness. The addition of a flavorful gentian root is popular. See also under Firewine and special wines,

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