vino cotto is a centuries-old tradition in abruzzo, passed down since the 10th century b.c. and once at risk of disappearing. driven by the desire to revive the habits of our ancestors, we have kept this custom alive following the principles taught to us: strict respect for the vineyard’s biological rhythms and a passion for the work.

as in tradition, we cook the must over direct heat, but using innovative techniques and materials. thanks to careful temperature control, the must evaporates slowly and steadily in a stainless steel kettle until it reaches perfect caramelization. it is then reintegrated with fresh must and fermented in small barrels made from different kinds of wood, carefully selected.