COOKED WINE THE EXTRA OF SAN FILIPPO

Name: Vino Cotto Traditional Product of the Marche Registered Organic
Grape variety: 50% Sangiovese; 50% Trebbiano
Winemaking: collection of the must from the pressed grapes and slow cooking between 85 and 90 degrees for about 10 hours until its volume is reduced by a third and its sugar content increases by the same proportion. Long fermentation and slow refinement in ancient chestnut and oak barrels handed down from generation to generation.
Tasting: intense amber color with light golden reflections. Hints of dried fruit and deep long balsamic notes; in the mouth it is sweet, warm and very enveloping. Great structure. Excellent to taste with desserts and dry pastries.

Must, Fire and Peasant Tradition! Words that briefly describe a traditional product from the Marche region of very ancient origin, which has many similarities with the Defrutum cited by Virgil. Sacred and Profane at the same time: used to celebrate masses because it is devoid of any human adulteration; having balsamic and medicinal properties to cure the ailments of farmers.

Organic Cooked Wine
12.5% ​​Vol