Making Vino cotto
The delicious and captivating flavour of Vino Cotto is the result of slowly cooking the grape ‘must’ (juice of pressed grape) of late harvest premium dark grapes, before fermentation begins. The grape’ must’ is cooked over a low flame for over 15 hours, during which time it reduces to a third of it’s original volume resulting in a syrup. The syrup is then stored for many months prior to it being released so that it can develop and enrich it’s flavours naturally.
No preservatives, chemical additives, sugar or artificial colouring is added to our product range. No alcohol is present.