Vincotto

Vincotto Originale is made using local Negroamaro and Malvasia grapes, matured on the vine for a further 30 days. In Italian these call this process "passito". After pressing the grapes, the must is then cooked and reduced to 1/5 of its original volume. This is then aged in old oak barrels for a minimum period of 4 years during which period it is carefully supervised.

___No colorants, additives, or preservatives are used, or for that matter needed. Vincotto products do not contain alcohol or added sugar, making them also suitable for some special diets The generic process used to produce Vincotto Originale goes back millennium. In Roman times this was used as a very stable method of persevering and transporting grape musts that were later used for medicinal remedies, local culinary dishes , as sweetener s for cakes ( they did not have sugar beet), and diluting for both soft drinks or further fermenting to produce a type of alcoholic wine. The Roman chronicler Pliny the Elder (23- 9AD) mentions this in his writings.

___The resulting matured Vincotto Originale, is sweet. This Originale can then be transformed into Vinegars of Vincotto by blending with vinegar from the same grapes and then further maturing for a minimum of 6 months. The result is a product that is "legato" i.e. the sweet and vinegar properties bind and are transformed into a smooth rich vinegar. Some are these vinegars are further blended with local fruits such as Figs, Raspberies, Lemon, and Carrob.
There are also other produces in the range such as a Hot Pepper Vincotto that has been produced by blending the sweet Vincotto Originale with locally grown sun dried hot peppers.