Grapes: 50% Montepulciano 50% Trebbiano
Alcohol volume: 13% vol
Winemaking: the Vino Cotto (boiled wine) is obtained by slow and constant boiling of the just pressed must until it loses 30-40% of its original volume. Then the must is left to cool, and after adding a variable quantity of fresh must the product is transferred to oak barrels where the fermentation occurs and the aging lasts at least three years
Description: Caramel red, consistent, thick, with a smell rich of scents of dried prunes and figs, honey, dark cocoa powder, dates and raisins, as well as cinnamon and caramel spice aromas. To the tasting, the sweetness of the wine is well balanced with the freshness and delicate sapidity. Very persistent at the end, full of dried fruit reminders
Food matching: Perfect with all the dried almond sweets, it can be also an excellent dessert to sip at the end of the meal
Serving temperature: it is suggested to be served at a temperature of 10-12 C°
Curiosity: it was traditional that the father of the groom would offer to the guests at the wedding the vino Cotto made in the year of the birth of the son