NV Podere San Biagio - Vino Cotto 0.375L
$46.00
The custom of boiling, fermenting the must and ageing it dates back to the Picena Civilisation. Cooked wine was particularly appreciated by the Romans and, later, by popes and princes, to the point of even rivalling Marsala. Obtained from boiling extra-ripe Malvasia and Montepulciano grapes, and then adding some fresh must to start spontaneous fermentation, which continues in small chestnut barrels following the Solera method; the very first wine used in the process dates back to 1932. Made without fining and filtrations and no SO2.
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The custom of boiling, fermenting the must and ageing it dates back to the Picena Civilisation. Cooked wine was particularly appreciated by the Romans and, later, by popes and princes, to the point of even rivalling Marsala. Obtained from boiling extra-ripe Malvasia and Montepulciano grapes, and then adding some fresh must to start spontaneous fermentation, which continues in small chestnut barrels following the Solera method; the very first wine used in the process dates back to 1932. Made without fining and filtrations and no SO2.
The custom of boiling, fermenting the must and ageing it dates back to the Picena Civilisation. Cooked wine was particularly appreciated by the Romans and, later, by popes and princes, to the point of even rivalling Marsala. Obtained from boiling extra-ripe Malvasia and Montepulciano grapes, and then adding some fresh must to start spontaneous fermentation, which continues in small chestnut barrels following the Solera method; the very first wine used in the process dates back to 1932. Made without fining and filtrations and no SO2.