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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. Vincotto is a versatile condiment; just a few drops add great character to roasted meats and fish, salads and desserts.

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