500ml | Gianni Calogiuri Vincotto| Three flavors (select above)

Imported Italian Balsamic Condiment | VIncotto

The Caloguiri family has been producing Vincotto since 1825. Vincotto is a velvety liquid 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. While there are some overtones of a fine Balsamic, this elixir must never be confused with Balsamic vinegar. Vincotto Original | has nuances of prunes, spices and heady grape components and is not as woody as Balsamic. Use Vincotto as a condiment, drizzling sparsely over game, roasted meats, salads, aged cheeses and certain desserts.

Vincotto ORIGINAL | is a favorite secret ingredient of chefs for use in desserts, and/or with after dinner cheese courses, anywhere you might imagine employing a shiny dark drizzle of an exotic sauce that tastes sweetly of years gone by.

FIG Vincotto | Figs are added by natural infusion during the third year of aging giving it a rich, smooth flavor. Try it on roasted meats, grilled fish, salads, soups, or on desserts.

RASPBERRY Vincotto | Raspberries are added by natural infusion during the third year of aging making it sweet, a little bit tart, and truly delicious. Use it on ice cream, desserts, in a seltzer, in fresh berry compotes, drizzled over mascarpone cheese, or on a salad. This is a natural product without any alcohol, colorants or preservatives.