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Originally Posted by elizabeth
Today vino cotto is made in the traditional fashion (ie; grape must boiled in copper pots then aged in wood barrels for a year) not only in Le Marche, but in Puglia, Campania, and Sicilia. I’m not sure about other regions.
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You can include Abruzzo on that list since I've seen a house here with a huge copper vat with fireplace below which was used to produce vino cotto; apparently on an almost industrial scale.
Along the lines of stefanaccio's comments, I recall reading in a book on Italian wine production that it was once common in areas where the local grapes didn't have a very high sugar content to boil a portion of the must in order to increase the sugar concentration and then return the syrupy result to the bulk of the must before fermentation. The increased percentage of sugar resulted in wine with a higher alcohol content. The writer also said it produced wine with what sophisticated modern palates would consider an unusual "cooked" flavour.
Al