Just curious if anyone has ever done this or if anyone has any feedback as to what the impact is from doing this. We do this every year w/ a crate of Alicante that we add to our zinfandel must. De-stem everything by hand, then put it in a big pot on the stove just until the skins are about to break. Let it cool overnight, then add it to the must, which is usually 20crates of Zin. The color and aroma from the Alicante is amazing, but I'm just curious if anyone has a professional opinion on this since its really just a family tradition. Separately, we'll make a "Vino Cotto", which is an old school Italian homemade wine that tastes similar to a port. Tried searching "cotto" on the forum- but most of what I came across was tied to food recipes.