Production of vino cotto begins with cooking the must by boiling it in copper cauldrons. Boiling concentrates the must, which reduces by about one third of its initial volume, raising the sugar level. The must obtained is then transferred into stainless-steel tanks and left to ferment spontaneously. After alcoholic fermentation, the “young” vino cotto is moved into small oak barrels and aged for several years. For the blend that becomes the bottled vino cotto, several vintages are used, selected through careful tasting trials.