The cooked wine is a typical sweet wine of the Marches, and in particular the land of Piceni. It is vinified primarily in hilly foot of hills in the provinces of Ascoli Piceno, Fermo and Macerata and is especially appreciated with the territory of the municipality of Loro Piceno, where every year in the month of August there is the historic "Festa del Vino Cotto"

This particular type of wine, is made by a traditional technique that some derive from the very ancient times Piceno (tenth century BC), who lived in this area, others from the Greeks (fourth century BC), then a technique handed down through the millennia until the present day. The Roman patricians, the emperors and the popes sample this drink at the end of their lavish banquets and up to two centuries ago was also marketed to other European countries.

Uses of the grape varieties typical of the area where the Maceratino, Sangiovese, Montepulciano, Galloppa. Once crushed grapes, the must obtained is put into a cauldron made of copper and heated (baked) at high heat until when the water evaporates, leaving the capacity of the boiler half of the initial one. Once this large amount of evaporated water, the juice concentrate is "tucked" in barrels of mulberry tree where the old one is already present in previous years: very important will be its slow and long aging without severe oxidation. It is precisely the key point of his winemaking: the right mix between new wine cooked with the old one.

What characterize Viccotto Si.Gi is the amber color resulting from its special processing. Nose reveals hints of delicate wood and a great intensity of fruit cooked. Viccotto is a sweet wine, ethereal, well-balanced between fruit, acidity and alcohol. Having high total acidity is recommended in combination with dry cakes or meditation. Aged 8-10 years. This product was absolutely present in every rural family in the past and represented part of the dowry that was to take every woman once married, because the peasant culture seen in this invigorating beverage profits by daily toil in the fields. Used for decades as wine making, today is considered a typical product of the world in the fields of this area, but despite the efforts of people on its launch, is likely to disappear .