Vino cotto

It is produced from the must of any of the local varieties of grapes, heated in a copper vessel until reduced to a half or third of its original volume, and then fermented.

The Roman patricians, the emperors and the popes were reputed to savour this drink at the end of their lavish banquets, although the sources are vague between the various forms of cooked wine.

[1] The raw material comes from any of the red and white grapes of the region, particularly damaged bunches, and may include the pomace left over from normal winemaking.

[2] Although it is recognized as a prodotto agroalimentare tradizionale (PAT) by the Italian Ministry of Agriculture, Food and Forestry,[3] it cannot be sold as wine and very little is produced commercially.

EU rules prohibit the use of the description "wine" for drinks produced by heating the wort unless they are Marsala, a more recent innovation than vino cotto.