SIZE | 500ml
CATEGORY: Imported Italian Balsamic Condiment
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 it on ice cream, desserts, in a seltzer, in fresh berry compotes, drizzled over cheese and meat, or on a salad. This is a natural product without any alcohol, colorants or preservatives.
Gianni Calogiuri's Vincotto is rich in polyphenols - one of the most abundant antioxidants which research by the American Society for Clinical Nutrition strongly supports their role in the prevention of degenerative diseases, particularly cardiovascular diseases and cancers. (ajcn.nutrition.org)
PRODUCER INFORMATION | In the Province of Lecce, the Caloguiri family has been producing Vincotto Vinegar since 1825 - still using their guarded family recipe today.