Quote:
Originally Posted by villa sibillini
The best vino cotto I ever had was whilst looking at some houses for sale, it was 40 years old and I slept all the way home in the car, god knows how strong it was.
We use our local farmers vino cotto for making a hunters chicken recipe. Would receommend it.
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Have you tried mistra made from vi cotto rather than wine- it avoids the need for geothermal heating-You can even make it yourself if you purchase one of the stills on sale at the pots and pan shop in Caldarola