Nociato, or nocino wine, is a liqueur wine that you can obtain by second infusion of green walnuts, into white wine, mostly a pecorino.
A recipe typical from Abruzzo and in general the Appennines, nociato will make for a wonderful alternative to a “passito” to finish your meals in a classy way, but can be also slowly sipped to make your content creation funnier! In Italy we call this “vino da meditazione”… but meditation is not actually involved here, lol.
Nociato is also known as nocino wine, since it is a brilliant idea to give a second life to the walnuts, exhausted from the nocino preparation. You can read here how to make a wonderful nocino (I really mean it!). After filtering the nocino, in your glass jar you will still have a treasure… read below to understand how to take advantage of it!
And if you don’t have a large glass jar, I have found this one for you!
Homemade nociato (aka nocino wine)
- 1 strainer you can add a filter for coffee
- 35 the exhausted walnuts from nocino preparation
- 2 bottles pecorino wine another dry white wine (e.g. frascati) will work just fine
- After the preparation of your nocino, you will have all those exhausted walnuts, looking completely black. Those are not a waste, since…
- … now you can pour the pecorino wine into them, and seal it the jar once again.
- After a couple of weeks, you will filter the wine, that will have absorbed all the flavors (and a bit of additional alcohol) from the walnuts. Let it rest in the bottles for at least one week, …
- … than your first homemade nociato is ready to end your meals with class! Or to be sipped while creating content 😉 Enjoy!
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