Vino cotto Livia

Vino Cotto is a typical Abruzzese tradition that dates back to the 10th century and risked being lost. The must is cooked in a stainless steel vat under a controlled temperature. This allows the water in the must to evaporate slowly and constantly until it is perfectly caramelized. This must is mixed in with fresh must to then ferment in small barrels with different types of wood. The wine then ages for at least ten years. The wines is named after Enrico’s mother Livia.

Made from Montepulciano grapes from a vineyard with a southern exposure. The wine has an intense amber color and a complex and extremely rich aroma. The bouquet has notes of dates, chestnut honey, caramel candy and black cherry jam with balsamic accents in the background. The mouthfeel is distinctly sweet yet pleasing making it perfect to pair with aged cheeses.

About it