Occhio di Gallo Extra-Aged Vino Cotto

Vino cotto boasts a thousand-year-old history, as it was one of the earliest methods of processing grapes, already used by the Piceni people in the geographical area that the ancient Greeks called Enotria (land of wines). It is said that Roman emperors already used vino cotto as an end-of-meal drink, and we find some evidence of this in the writings of Plautus, Pliny and Columella. Vino cotto represented, for every family, the sign of hospitality, to be poured on the finest occasions. Tradition tells that even children's arms and legs were bathed in vino cotto to strengthen them. It was frequently used as a remedy for many ailments, such as colds, to heal children's skin rashes, and for skin radiance and fresh breath⦠but above all to warm the soul. The characteristics Once cooled, the must presents three important characteristics that set it apart from musts obtained by pressing dried (passito) grapes: - it retains a good acidity, which would instead have been lost through drying; - thanks to skimming, it has good protein stability; - it does not contain the classic fermentation bacteria, which are "killed" during boiling. Compared to the decade-old vintages of Vino Cotto on the market, this reserve marks a clear and decisive departure. The complexity of aromas and depth of flavour represent a leap into the future. Harvest: manual harvesting in early October, hand pressing, slow boiling of the must and transfer to wood for spontaneous, uncontrolled fermentation. Bottling: without any filtration. Wine description: rooster's-eye colour, intense and complex on the nose, with spicy hints of nutmeg, cinnamon and fruity notes of dried dates and fig jam; sweet, warm, smooth, well-structured, balanced, intense and persistent, with a long finish that perfectly matches the aromas. Vino cotto has a high antioxidant power due to the caramelisation of sugars during the pasteurisation of the must. Pairings: it is a meditation wine, but if we really want to pair it, the ideal match is with dry pastries and chocolate, and it is excellent enjoyed with a cigar. The Riserva also pairs well with well-aged cheeses. Â