Livia Vino Cotto
"Vino cotto has been made in Abruzzo since the tenth century BC.
Unfortunately, this tradition is on the wane, but we are committed to keeping it alive, following in the family tradition of passion for our work and total respect for the biological rhythms of the vineyards. Just as our ancestors did, we "cook" the wine must over a direct heat, but naturally we use more modern techniques and materials. Thanks to careful temperature control, the must evaporates slowly and steadily in stainless steel boilers. The must is thus perfectly caramelized and, in the final step, supplemented with fresh must; the resulting mixture is fermented and aged in small barrels made of different types of carefully selected woods. It takes many years of constant attention, using special techniques in highly controlled environmental conditions, to refine this perfect vincotto: it is as unique as the person to whom it is dedicated, my mother LIVIA."
Organoleptic characteristics: amber color, great aromatic complexity, pronounced caramel taste.
Serve with: spicy blue cheese, chocolate cakes, dry pastries
Unfortunately, this tradition is on the wane, but we are committed to keeping it alive, following in the family tradition of passion for our work and total respect for the biological rhythms of the vineyards. Just as our ancestors did, we "cook" the wine must over a direct heat, but naturally we use more modern techniques and materials. Thanks to careful temperature control, the must evaporates slowly and steadily in stainless steel boilers. The must is thus perfectly caramelized and, in the final step, supplemented with fresh must; the resulting mixture is fermented and aged in small barrels made of different types of carefully selected woods. It takes many years of constant attention, using special techniques in highly controlled environmental conditions, to refine this perfect vincotto: it is as unique as the person to whom it is dedicated, my mother LIVIA."
Organoleptic characteristics: amber color, great aromatic complexity, pronounced caramel taste.
Serve with: spicy blue cheese, chocolate cakes, dry pastries