Description

Vincotto Originale is a sweet and velvety condiment with subtle and harmonious aromas of spices, grapes and plums.

Since 1825, Vincotto continues to be made by the Calogiuri family to a closely guarded recipe. Grape must is gently cooked and reduced, then aged in small oak casks for four years.

Vincotto is very nutritious, being rich in polyphenols – natural antioxidants. It contains NO alcohol, acidity, colouring or preservatives and NO sugar is added.

There are so many uses for Vincotto - in both sweet and savoury dishes. Drizzle over cooked meats, poultry, game, vegetables, cheese, soup or risotto. Vincotto is a fantastic ingredient in dressings and marinades. Swirl Vincotto through yoghurt or mascarpone, serve with fresh fruit or use as a final flourish over desserts such as icecream, pannacotta, cheesecake or pavlova.

Presented boxed.

Also available in a and bottle.

Producer

The uniqueness of Vincotto is attributed to a traditional recipe kept secret and closely guarded by the Calogiuri family since 1825. The sixth generation of the Calogiuri family continue to produce Vincotto according to this recipe in Lecce (Puglia, in the south of Italy) where the family has resided for over 500 years.

Syrupy and delicious, Vincotto is made by cooking the must of late harvest Negroamaro and Malvasia Nera grapes over a low flame for over 24 hours during which time it reduces to one fifth its original volume. The reduced must is then aged for four years with a mother must in small oak casks. This produces Vincotto Originale, the original Vincotto.

For the fruit flavours, fruits from their orchard as well as their own Vincotto vinegar are added to the original Vincotto and left to infuse.