Talk:Vincotto

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Photo needed edit

Latest comment: 16 years ago1 comment1 person in discussion

We need photographs for this article. Badagnani (talk) 02:05, 25 March 2008 (UTC)Reply

Commercial links edit

Latest comment: 15 years ago1 comment1 person in discussion

Hi, I've been editing the italian version of this voice and I noticed that the same IP (or very close) wrote part of this one (as a matter of fact one was the translation of the other). I want to stress the fact that most of this article is based on the commercial issues of a firm, but this is not what the real tradition of vincotto is in Salento and other region of Italy (see also defrutum and it:saba (alimentazione). In the italian version we removed (almost 4 times up to now...) all references to a single producter as long as you can find many others and a lot of homemade vincotto. Consider that the cited "Official classification from the Italian REGIONE PUGLIA - ASSESSORATO ARICOLTURA FORESTE CACCIA E PESCA, SETTORE I.C.A." do not even consider the aging of the product as relevant to the definition. Hope this could help. Bye --Xaura (talk) 06:53, 10 August 2008 (UTC)Reply

Cooked wines of ancient Rome edit

Latest comment: 14 years ago1 comment1 person in discussion

References are needed to support the assertions that the ancient Romans diluted defrutum with water and/or fermented it into a "heady wine" as stated herein. Neither of these uses are described on the defrutum page itself. JagoWoodbine (talk) 14:36, 16 May 2010 (UTC)JagoWoodbineReply

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