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Vincotto

It's thought that the Romans and Greeks began cooking grape must in order to make wines that could be kept for long periods. It was from this tradition that vincotto was born.

Vincotto® Original has been made by the Calogiuri family since 1825. It is described as a sweet velvety vinegar with flavours of plums, grapes and spices.

Making Vincotto

Vincotto is made by pressing the Negroamaro and Malvasia Nera grapes (which have been left to dry on the vine) to produce a grape must. The must is gently simmered for 24 hours to reduce it to one fifth of its original volume. This syrup is then aged for four years in oak barrels where the vincotto develops a complex, Muscat like flavour.

Using Vincotto

Because vincotto is not really a vinegar, it is hugely versatile in its applications for both sweet and savoury. It can be used as a condiment over roasted meat, salads, vegetables and even desserts. It matches particularly well with fresh ripe strawberries. Next time you make a potato salad, add some diced bacon splashed with vincotto.

Try using its on ice cream (or to make ice cream), in yoghurt, on fruit or over aged cheese.

Vincotto is available in the following flavours, all of which are available for tasting at our showroom:

• Original
• Fig
• Raspberry
• Lemon
• Orange