Homemade nociato (aka nocino wine)

Nociato is an almost unknown jem in Italian food tradition. Learn the best way to take advantage of your nocino preparation, to get a wonderful liqueur wine that will finish your meals in a classy way!

Prep Time15

Resting time15

Total Time15 15

Course: Liqueur wine

Cuisine: Abruzzese, Emiliana, Italian, Toscana

Keyword: End of meal, Nocino, Walnuts

Servings: 20 people

Calories: 70kcal

Author: Roberto

Equipment

1 strainer you can add a filter for coffee

Ingredients

35 the exhausted walnuts from nocino preparation
2 bottles pecorino wine another dry white wine (e.g. frascati) will work just fine

Instructions

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!

Notes

This is the easiest recipe you will ever find on this blog. It is more a "no waste" strategy than a proper recipe. But I can assure that the result is surprising, a great alternative to a "passito" wine to finish your meals. Enjoy!