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Vino cotto
Vino cotto (literally 'cooked wine’, also vi'cotto or vi'cuot), is a type of wine from the Marche and Abruzzo in Central Italy, made primarily in the hills of the Province of Ascoli Piceno and the Province of Macerata. It is a strong ruby-colored wine, usually semi-sweet, and traditionally drunk in small glasses with puddings and cheese.
It is produced from the must of any of the local varieties of grapes, heated in a copper vessel until reduced to a half or third of its original volume, and then fermented. It can be aged for years, barrels being topped up with each harvest. It is mostly made by private individuals for their own use as, under EU rules, it cannot be sold as wine. A few wineries produce and sell it commercially as a foodstuff.
This vino cotto should not be confused with the naturally sweet syrup obtained by cooking the grape must, not fermenting it. Although southern Italian regions such as Calabria call the syrup vino cotto or vincotto, the Marche regions and Puglia/Apulia call it sapa. It's known throughout the Mediterannean by various other names as well.
==History==
Vino cotto production is documented as being produced in the 3rd century BC by the Picenes and again from the 16th century AD. The Roman patricians, the emperors and the popes were reputed to savour this drink at the end of their lavish banquets, although the sources are vague between the various forms of cooked wine.〔Marcus Portius Cato, De Agri Cultura (VII, XXIII, XXIV ). Marcus Terentius Varro (Rerum rusticarum I, 59-61 ). Pliny, (Historia naturalis XIV, 80 ).〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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