Vino cotto (literally cooked wine) is a form of wine from Marche, Abruzzo and Calabria in Southern Italy. It is typically made by individuals for their own use, rather than commercially, however, now becoming more popular and also known to chefs. The must, from any of several local varieties of grapes, is heated in a copper vessel where it is reduced in volume by up to a third. The must is not to undergo fermentation before it is heated. Once reduced and allowed to cool it is aged in storage for a few years. It is a ruby-colored wine, somewhat similar to Madeira, being slightly sweet with no alcohol content.
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