Vino cotto wine products, loosely translated as cooked wine generally refers to wine varieties produced in Marche, Abruzzo and Calabria in Southern Italy. These types of wine are usually produced by individuals for their personal use rather than for profit or commercial interests. However, vino cotto wines have enjoyed rising popularity among wine enthusiasts and wine collectors, generally due to the exposure given by established chefs who use vino cotto wines in their signature recipes. This article provides the reader a brief overview of vino cotto wine products produced by one of the most well-known wineries in Australia, the IL Baronello.
According to the company’s website, the process of making a superb vino cotto wine differs slightly from that used in making conventional wines like the Super Tuscan, the Cabernet Franc, Cabernet Sauvignon, Merlot, and Syrah.
The first step in producing high quality vino cotto wine lies in the selection of excellent late harvest grapes which are then pressed. The juice extracted from these grapes, hereon referred to as the grape ‘must’ is then slowly cooked in a copper vessel over low heat for over fifteen hours…
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