Vincotto vinegar. It is a liquid velvety liquid made by cooking and reducing the grape must (mosto)from two distinct grape varietals(malvasia and negroamaro)over a slow frame for a period of 15 hours. It is then aged for 4 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 has nuances of prunes, spyces and heavy grape components and it is not as "woody" as Balsamic. Use as a condiment, drizzling sparsely onto game, roasted meats, salads, aged cheeses and certain desserts. This is a natural product without any alchool, colorants or preservatives. The original Vincotto is produced through the long and gentle boiling of the must from Negroamaro and Black Malvasia grapes picked after 30 days of natural drying stock. When the must reaches a fifth of its initial volume, it is poured into oak barrels togheter with the mother of the vinegar.
8,5
Shipping weight: 2
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