Procedure:
Bring the wine and sugar to the boil in a deep pot, stirring occasionally so that the sugar dissolves well.
Turn off the heat and wait for at least 5 minutes, then add the alcohol gradually together with the essence.
Bring to the boil once again for approximately 7 minutes.
Turn off the heat and allow the liquor to cool, covered.
Bottling;
This liqueur can be served a week after preparation.
Suggestion: part of the liqueur, can be boiled further to obtain syrup which can be used to top desserts such as pannacotta

Recipe by Giovanna Tramonte

This recipe is published in "La cucina di casa mia"