Vin Cotto Venceslao
Vin Cotto is an ancient traditional product of the Piceno area, made from cooked must aged in barriques, obtained from the late harvest of Montepulciano grapes. After pressing the grapes, the resulting must is placed in boilers and slowly boiled over direct wood fire for 18–20 hours. The must is then transferred into barriques and left to age for a minimum period of 10 years.
It is a meditation wine, also ideal as a dessert wine, preferably paired with dry pastries. Excellent with blue cheeses.
Why organic matters
For Fiorano, organic farming is not a recent choice, but a vision that has guided every gesture for more than twenty years.
The vineyards follow natural rhythms, supported by agronomic practices that protect the soil, biodiversity, and the balance of the ecosystem.
Permanent cover cropping, green manure, manual pruning, and low yields reflect an agriculture that observes, supports, and never forces nature. Every production is certified organic, from vineyard to cellar.
