Cooked wine festival (vino cotto): August 2014, Loro Piceno medieval village, Marche Region, Italy.

This town in the territory of Macerata has found his fortune in the art and in the farming tradition.It was the Picenes to introduce a new technique for processing of grape must: cook in huge copper cauldrons until reduced by more than half the volume, put it in oak barrels and let it age. This technique differed from the processing used for the production of vinegar. For the farmers, it was also a way to recover the grapes most degraded and not to remain devoid of wine during the year. Loro Piceno for 43 years has been the leader and pioneer in the election of cooked wine as an emblem of the city.
The Vino cotto is the pride of Loro Piceno. To produce it are used the grapes of native vines, primarily the Maceratino, Sangiovese and Galloppa.

website of event

The region boasts a long standing tradition in winemaking ; there are a large variety of wines, both white and red, including 15 varieties of wines carrying the D.O.C. (Registered Designation of Origin) labels, 5 varieties of wines carrying the D.O.C.G. label ( Guaranteed Designation of Origin) and 1 carrying the IGT label ( Typical Geographic Identification). The DOC wines are: Bianchello del Metauro, Colli Maceratesi , Colli Pesaresi, Esino, Falerio, I Terreni di San Severino, Lacrima di Morro d’Alba, Terre di Offida, Pergola, Rosso Conero, Serrapetrona, Rosso Piceno, San Ginesio, Verdicchio dei Castelli di Jesi and Verdicchio di Matelica; the DOCG wines are: Conero, Offida, Vernaccia di Serrapetrona, Castelli di Jesi Verdicchio Riserva, Verdicchio di Matelica Riserva; the IGT wine is Marche.

The distillation in the Marche region has ancient origins, thanks to the monks who started to create refreshing beverages in the middle of the fifteenth century. Anise flavoured liqueurs, like Mistrà and Anisetta, are the most famous. Fano’s pride is Moretta Fanese , a strong mixture of coffee, brandy, anise and rum. Further traditional wines are “vin cotto”, a type a cooked wine, “vin santo”, made after drying the grapes and “vino di visciola”, made by macerating the crushed dark sour cherries in red wine with sugar, lemon peel and either cinnamon or cloves.


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