Vin Cotto
Definition - What does Vin Cotto mean?
Vin Cotto is originally found from the wine regions of Emilia Romagna, Veneto, Lombardy, Apulia and Marche of Italy. It is technically not a wine, but a slow-cooked reduction of unfermented grape juice, reduced to one-fifth of its original volume. This caramelizes the sugars and concentrates the sweetness. It is made from the juices of only red wine grapes; Negroamaro, Primitivo, and Malvasia Nera. They are harvested after they naturally wither on the vine.
WineFrog explains Vin Cotto
Vin Cotto is not so much a wine, but a traditional preparation of red grape juice from Negroamaro, Primitivo and Malvasia Nera grapes. Its origin is from the wine regions of Veneto, Apulia, Lombardy, Marche and Emilia Romagna.
The preparation is done by slowly reducing unfermented grape juice to one-fifth of the original volume. The result is a viscous and ultra-sweet syrup. Some versions are altered and flavored with extra virgin olive oils, or with locally grown fruits like figs, oranges, lemons, raspberry or spiced with chili pepper.
It is not consumed by drinking. The Vin Cotto is used to drizzle over game meats, poultry, some aged cheeses and risotto.
