This vincotto is a product of the Calogiuri family based in the Puglian city of Lizzanello (the very heel of the boot).
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, lemons 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.
Lemon Vincotto Vinegar is well-balanced between sweet and sour, savory with velvety nuances of lemon. Wonderful for seasoning meat on the grill or in the oven, carpaccio, fish, smoked salmon, salads, carrots, cooked vegetables (hot or cold), grilled fruit, or in a seltzer. . This is a natural product without any alcohol, colorants or preservatives.
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Country of Origin Italy Flat_Rate No Ingredients Cooked grape must and vinegar of Negroamaro and Malvasia grapes, lemons