The first step in producing Calabrian Vin Cotto is selecting the grapes. Calabria is blessed with a variety of grape cultivars, including Gaglioppo, Greco Bianco, and Magliocco. These grapes are carefully hand-picked at their peak of ripeness to ensure optimal sweetness and flavor.
Once the grapes are harvested, they undergo a meticulous process known as appassimento. The grapes are spread out in a well-ventilated area or laid on wooden racks called “stinni” to dry naturally under the warm Mediterranean sun. This process can take anywhere from a few weeks to several months, and it concentrates the flavors and natural sugars in the grapes, intensifying the final product.
After the appassimento stage, the dried grapes are pressed to extract their juice. This juice, referred to as “mosto,” is then cooked in large copper cauldrons over an open flame. The cauldrons are traditionally made of copper because it provides even heat distribution, preventing the juice from scorching and allowing for precise control over the cooking process.
The juice is slowly heated, stirring continuously to prevent sticking and ensure even caramelization. As the juice boils and reduces, it transforms into a syrupy consistency with a deep amber color, and the sugars naturally caramelize, intensifying the flavors. This reduction process typically takes several hours, sometimes even days, depending on the desired thickness and sweetness of the Vin Cotto.
Once the desired consistency is achieved, the Calabrian Vin Cotto is transferred to wooden barrels, usually made of oak or chestnut, to undergo the aging process. These barrels help to enhance the flavors and aromas while allowing the wine to mature and develop its unique character. The aging period can vary, but it typically ranges from a minimum of one year to several years, with some producers even aging their Vin Cotto for decades.
During the aging process, the wine undergoes a natural fermentation, which further deepens its flavor profile. The wooden barrels also allow for slight oxidation, adding complexity and subtleties to the wine’s bouquet. The result is a beautifully balanced, sweet wine with a rich taste that incorporates notes of caramel, dried fruits, and warm spices.
Calabrian Vin Cotto has traditionally been used as a condiment or sweetener in various culinary applications. It is frequently drizzled over fruit, desserts, or even savory like roasted meats and cheeses, adding a unique and delightful sweetness. Its versatile nature makes it a cherished ingredient in both traditional and contemporary Calabrian .
In conclusion, the production of Calabrian Vin Cotto is a labor of love, requiring time, patience, and skill. From the careful selection of grapes to the drying, juicing, and cooking processes, followed by aging and fermentation, every step contributes to the creation of this exceptional sweet wine. Calabrian Vin Cotto is not just a simple beverage; it is a true representation of the Calabrian heritage and a testament to the dedication of its producers in preserving their traditions for generations to come.