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Vin Santo is made from dried grapes. This concentrates the flavours in the grapes, which are then crushed, and the concentrated juice is fermented. The result, a sweet wine, is aged in either old oak casks (for the traditional slightly oxidised version) or in steel (for the fresher, modern style).

Vino Cotto is made in the Marche, and is not legally wine at all, so is made almost entirely for local consumption. It is made by crushing grapes and then boiling the resulting grape must down to about half to two thirds its original volume. VinCotto (from the deep south) is then aged for any period in old oak casks without being fermented - it's used as a condiment, an addition to recipes. Vino Cotto IS fermented, in old oak casks, for several years, and the result looks and tastes rather like Madeira.

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Q: What is the difference between vino santo and vino cotto?
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