This particular kind of wine comes from a traditional technique that many state derives from the old Greek traditions (IV century b.c.), a technique handed on to generations though centuries up to now. Produced with antique farming techniques and kept for important occasions (births, weddings) cooked wine has recently found again new and old followers. From a recent study, it was fount be a high antioxidant, due to the caramelization of the sugar. Type: Dessert wine.
The white grapes are crushed and destemmed; the juice is poured in a big copper boiler put on a base under which there is a lively and slow fire in order for the must to boil. As it boils, the quantity reduces to 1/3 of the originl volume due to the loss of water. The concentrated must therefore obtained is left to cool in a steel container. Subsequently it is blended with 2/3 of flower must and poured in barriques where it ferments slowly.
A unique sweet wine in its kind, with intense and scented traces of toasted nuts and vanilla.