Cotto di Sottobosco
Cotto di Sottobosco is made from the fermentation of wild berries with sugar, following traditional recipes, and a maturation period of around 12 months together with Vino Cotto aged for 5 years.
It has a ruby red colour, with an intense aroma of strawberries, blackberries, and blueberries, and a sweet, bold, and persistent taste (12.5% vol). Perfect with cakes and desserts, to be served at 10°–12°C.
Technical Data Sheet
Wine: Cotto di Sottobosco Dolce Invecchiato
Production area: Loro Piceno Countryside, Province of Macerata
Exhibition North-South
Grape varieties White and red berry grapes from indigenous vines: Trebbiano, Sangiovese and Montepulciano
Soil composition: Half-mixed
Winemaking The must is cooked in copper vats for 15–18 hours until its volume has reduced by between 40% and 50% of its initial volume, and then fermented in oak and chestnut barrels Frutti di Bosco: Fermentation with sugar.
Refinement In stainless steel. Vino Cotto aged together with wild berries for around 12 months.
Alcoholic strength 12,5%
Service modes: Serve at room temperature
Gastronomy It is a dessert wine and pairs very well with sweets, particularly with all dry pastries.
Organoleptic Characteristics Colour Ruby Red
Perfume Fruity, with hints of strawberries, blackberries, and blueberries.
Flavour Full-bodied, sweet, and persistent