Visciol&Cotto
Visciol&Cotto is made from the fermentation of sour cherries with sugar, following traditional recipes, followed by a maturation period of around 12 months together with Vino Cotto aged for 5 years.
It has a dark amber colour with red highlights, a fruity aroma with notes of caramel, honey, and cherries, and a sweet, smooth, and persistent taste (12.5% vol). It is ideal with cakes and desserts, to be served at 10°–12°C.
On the palate, it is rich and enveloping, with hints of dried fruit, honey, and spices, followed by a long, harmonious finish.
Visciol&Cotto 91 Punti – Gilbert & Gaillard 2019 Varco41 94 Punti e Visciol&Cotto 91 Punti Rapporto Degustazione Gilbert&Gaillard 2019Technical Data Sheet
Wine: Visciol&Cotto Dolce Invecchiato
Production area: Loro Piceno Countryside, Province of Macerata
Exhibition North-South
Grape varieties White and red grapes from native grape varieties: Trebbiano, Sangiovese, 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 Visciole: Fermented with sugar.
Refinement In stainless steel tanks. Vino Cotto matured together with sour cherries for around 12 months.
Alcoholic strength 12,5%
Service modes: Serve at 10°–12°C.
Gastronomy It is a dessert wine and pairs very well with sweets, particularly with all dry pastries.
Organoleptic Characteristics Colour Dark amber with red hues.
Perfume Fruity, with hints of caramel, honey, cherries, and sour cherries.
Flavour Soft, sweet and lingering