Vincotto expresses all the following elements: the sweetness, the perfumes, the aromas of the most ancient vines and therefore it can be used in the most important cuisine.
The original Vincotto is produced through the long and gentle boiling of the must from Negroamaro and Malvasia grapes growing in the Province of Lecce. When the must reaches a fifth of its initial volume, it is poured into oak barrels together with the mother of vinegar and left to rest for 4 years.
Vincotto contains no alcohol, no acid, no added sugar, no food dyes and no preservatives. Thanks to the use of modern technology, it maintains its particular organoleptic properties for a very long time.