| Grape varieties |
25% Montepulciano, 25% Passerina, 25% Pecorino, 25% Sangiovese |
| Harvest |
The grapes for the preparation of the Centurione cooked wine of the Frattini farm are harvested at the right degree of ripeness, with selection from native white and/or red grapes. |
| Vinification |
The fruit is destemmed and immediately afterwards crushed with the use of the traditional wooden cage press, and then brought to boiling temperature in copper cauldrons, by cooking with wood over direct fire. During the boiling process, the foam that forms and the "scum" that separates from the must and reaches the surface is removed using the touch technique. Once the cooking phase is finished, the must is transferred into oak barrels, where fermentation takes place. |
| Ageing |
Minimum 13 months in oak wood. After the maturation follows the clarification phase, in which the cooked wine is filtered to obtain the right degree of clarity. |
| Pairing |
Vino Cotto can accompany us right from the aperitif. Diluted with water, better if sparkling, in fact, it is not only thirst-quenching but also effective in preparing our stomach for the meal. In the first courses it finds space as a substitute for raw wine, in the preparation of sauces and risottos, giving it an original flavour. It is equally excellent in cooking red meat, white meat, game and vegetables, also going well with fresh or mature cheeses. It can also become the main ingredient of cakes, biscuits and even ice cream. Finally, it is excellent on fresh fruit salads or in syrup. |