Vino cotto [SEP] country of origin
Vino cotto
Vino cotto (literally 'cooked wine’, also vi'cotto or vi'cuotte), is a type of wine from the Marche and Abruzzo in Central Italy, made primarily in the hills of the Province of Ascoli Piceno and the Province of Macerata. It is a strong ruby-colored wine, usually semi-sweet, and traditionally drunk in small glasses with puddings and cheese.
It is produced from the must of any of the local varieties of grapes, heated in a copper vessel until reduced to a half
as a sweet condiment, as well as being sparingly drizzled over strongly flavored foods such as game, roast meats and poultry, aged cheeses, and risotto.
Due to the nature of the Apulian red grapes, wines are produced with very high polyphenol counts. These work as antioxidants and are good for health, and act as strong natural flavour enhancers when added to other ingredients in a culinary recipe.
Vincotto without the added vinegar and vino cotto are synonymous, as it's called vino cotto in southern Italian regions such