Vino cotto is made from must, which is fermented after being boiled in dedicated pots. Due to this process, must concentrates and its organoleptic qualities change, resulting in a unique, predominantly sweet taste, with a slightly bitter aftertaste. Aging Maturation lasts around 18 months. Vino cotto has strong antioxidant properties and make a radical scavenging activity. It can be drunk also afte 10 years.
Type: Vino Cotto
Producer: Azienda Agricola Terre di San Ginesio
Made in: Marche (Italia)
Alcohol contents %: 14,5% vol
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Vino cotto is made from must, which is fermented after being boiled in dedicated pots. Due to this process, must concentrates and its organoleptic qualities change, resulting in a unique, predominantly sweet taste, with a slightly bitter aftertaste. Aging Maturation lasts around 18 months. Vino cotto has strong antioxidant properties and make a radical scavenging activity. It can be drunk also afte 10 years.
Terre di San Ginesio srl. Ripe San GInesio (MC). The motto of the Azienda Terre di San Ginesio is: "the quality comes from the vineyard" then, for the production of fine wine, they decided to be sure to have good grapes and decided to grow them directly. These vineyards are all located in the municipalities of San Ginesio and Ripe San Ginesio, in a hilly area particularly suited to growing grapes. The company focuses on the production of high-quality wines and on careful research of local food, offering unique and hard to find products.
Trebbiano grapes, Malvasia, Montepulciano and Sangiovese.
General Information: Choosing the right wine is linked to the dish to which it accompanies. In general, sweet and sparkling wines match best with baked products, creams, dried fruits and aged cheeses. How to drink: Each wine must be brought to the table at the proper temperature; the white and rose wines should be served at a temperature lower than the red ones to exalt the organoleptic properties of wine that would be altered if the service temperature is not the proper one. All the wine goes oxygenated before being served, the time varies depending on the aging of the wine, if a wine is young this procedure is entirely superfluous. Red wines require a longer oxygenation time than the white ones. If you want to taste different types of wine with vary degrees, it is advisable to adopt a policy of climb; wines with a lower alcohol content should be drunk before.
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