Vincotto is produced through the long and gentle boiling of the must from Negroamaro and Malvasia grapes growing in the Province of Lecce. When the must reaches a fifth of its initial volume, it is poured into oak barrels together with the mother of vinegar and left to rest for 4 years. Vincotto contains no alcohol, no acid, no added sugar, no food dyes and no preservatives. Thanks to the use of modern technology, it maintains its particular organoleptic properties for a very long time. It is excellent with fruit, fruit ice cream, desserts like almond paste, stewed meat and barbecue, fresh water fish, vegetable soups etc. (8.5 oz.) |
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Nestlé European Chocolates
