CIRRIA - MOSTO COTTO

Our history Cirrià is a family -run company that was born on the hills of Controguerra in the province of Teramo. Our vineyards, three and a half hectares entirely owned, are about 8 km from the sea and 150 meters above sea level. The name Cirrià originates from the founder Ciriaco Santori who already in 1919 together with his family carried out the activity of winemaker and winemaker, activities that has been handed down to his descendants, his nephew Adriano and the Pronipatives Andrea and Rino to date. The idea of ??the must cooked after almost a century passed to produce bulk wine, without ever going to the subsequent step of the bottling, in 2016 we gained the decision to enhance a product of the tradition that has always been present in our almost disappeared cellar, the must Cooked. The cooked must as usual is obtained from the slow cooking of the fresh must of very ripe grapes up to a reduction of about a third of the initial volume. An all -Abruzzese rarity that sinks its origins in imperial Rome, but which only recently has been recognized as a typical product the cooked must Cirria 'The cooked must Cirrià is a unique product, because © expression of a territory and ancient traditions, as well as result of the experience gained over the years by our family. In particular, the refinement of at least 24 months before bottling, raise the cooked must cirrià from a simple aromatic drink sweetener to be sipped at the end of the meal. The months spent in barrique give the must a slight balsamicity that makes it suitable for use as a condiment and gasket, on fruit, semifreddi desserts or second courses of meat. Brands and certifications since the early 2000s The company has been certified as organic and since 2016 with the start of the Coratto Mosto project we have obtained the vegan certification OK The most popular European brand of vegan products.