Vino Cotto
from Montepulciano D’Abruzzo
The grapes, harvested at the end of October, are pressed with a yield of 80 quintals per hectare. Concentration takes place in a stainless steel double-jacket boiler, with a reduction of approximately 70% and the addition of mosto fiore from the same variety. Fermentation occurs in stainless steel, followed by maturation in oak barrels for a minimum of three years.
The ampelographic base for this Vino Cotto is Montepulciano d’Abruzzo DOC. This indigenous red grape from Abruzzo has ancient historical references. Pliny the Elder and Quintus Horatius Flaccus described the wines derived from it as chewy, fine but rarely clear, often requiring filtration. Several documents from the 18th century also mention and document its presence in these regions.
Characteristics of Perconti Montepulciano Vino Cotto
- Production Area: Located in the municipality of Cellino Attanasio, in a hilly region at 400 meters above sea level.
- Sensory Characteristics: Intensely dark with notes of Montepulciano grapes.
- Serving Method: At room temperature.
- Alcohol Content: 15% alc.
- Pairings: Dry pastries, ice cream, dried fruit.
The must is concentrated using a stainless steel boiler with indirect jacketed heating. Temperatures are consistently kept below 80°C to prevent non-enzymatic browning and caramelization, which would otherwise mask and standardize the natural aromas unique to each product.
After the must is concentrated, fresh must from the same grape variety is added, and the slow fermentation begins without the addition of selected yeasts. The first and second fermentations, which occur in spring, take place in stainless steel tanks. After one year, Vino Cotto Perconti is transferred to French oak barrels for a minimum of three years before being bottled and brought to market.
Vino Cotto Perconti has its own history and uniqueness; no musts from different vintages are blended. Each year produces distinct types of Vino Cotto, preserving its individuality.
