With the arrival of autumn, when the vineyards of Emilia Romagna are tinged with warm hues and the air is filled with sweet aromas, it is the perfect time to dedicate oneself to the preparation of Cooked Wine. This grape syrup, an authentic Emilian specialty and from the lower Lombardy, represents a tradition rooted in the peasant culture. Using freshly pressed red wine must, the cooking technique requires patience and attention: the must is brought to a boil in a non-tinned copper cauldron, then slowly cooked over low heat. This prolonged cooking allows the natural sugars of the grapes to concentrate, resulting in a rich and aromatic product, ideal for flavoring desserts, cheeses, or simply to enjoy in a glass. Perfect for family lunches or as an ingredient for an aperitif among friends, Cooked Wine is a true treasure of gastronomic tradition, capable of making even the simplest moments special.

It is a grape syrup, an Emilian specialty and from the lower Lombardy, used to prepare delicious beverages. Put freshly made red wine must in a saucepan (in Emilia they use a non-tinned copper cauldron), place the container on the heat, and as soon as the must begins to boil, lower the flame. Let it cook, stirring very often, until about one third of the initial liquid remains in the container. Let it cool, then pour it into very clean wine bottles, seal them well, and store them. Cooked wine will keep for many months, even for a few years.