Produced since 1825 using a closely guarded traditional family recipe, this Vincotto is produced by cooking and reducing the musts (pressed juice) of Negroamaro and Black Malavasia grapes, which are left to wither on the vine for 30 days. Aged in oak barrels for up to four years, our Vincotto has a velvety body and a deep, sweet flavor, with subtle overtones of spices, grapes and prunes.

There's magic inside this attractive box! In Italy, families guard their aged Vincotto with their lives and there's good reason. Everything it touches tastes like Italy on a beautiful spring day! This is a lifestyle!