This hot pepper Vincotto Vinegar is produced in Southern Italy following the closely guarded, traditional recipe of a family there who have made this since 1825.
Vincotto is made from the must of Negroamaro and Malavasia grapes. According to the great Italian chefs,Vincotto is an elixir, a sweet, velvety, vinegar with the subtle overtones of spices, grapes and plums. It is similar in consistency to an original Balsamic Vinegar but has its own delicious character.
The grapes are left to dry on the vine, then the must is boiled gently for 24 hours, reducing to a fifth of its initial volume. The syrup is poured into small oak barrels along with the vinegar culture and aged for 4 years.
It is a versatile condiment that enhances the flavour of roasted or grilled meats, fish, shellfish and game. The Italians even sprinkle a few drops on fruit such as peaches or pears, to give a very different kind of dessert!
