Vincotto (meaning cooked wine) is a velvety vinegar 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. During the third year of aging, figs and the wine vinegar are added to the original Vincotto. While there are some overtones of a fine Balsamic, this “elixir” must never be confused with Balsamic vinegar.
Use Vincotto Vinegar as a condiment, drizzling sparsely over game, roasted meats, salads, aged cheeses, risotto, ice cream, and just about anything else you can think of.
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