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Vincotto (Original) by Gianni Calogiuri
Vincotto is a velvety liquid made by cooking and reducing the grape must from two distinct grape varietals, malvasia and negroamaro, for a period of fifteen hours. It is then aged for four years in oak barrels, allowing the taste and consistency to develop. While there are some overtones of a fine Balsamic, this elixir must never be confused with Balsamic vinegar. Vincotto has nuances of prunes, spices, and heady grape components and is not as woody as Balsamic. Use Vincotto as a condiment, drizzling sparsely over game, roasted meats, salads, aged cheeses, and certain desserts. This is a natural product without any alcohol, colorants, or preservatives.