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Vincotto was created by the Calogiuri family in 1825 and has since been made by six generations of the same family. It wasn’t until 1993 that ‘Vincotto’ gained its official name, after a chef recommended that the family start bottling and selling their incredible recipe.
Vincotto literally translates as ‘cooked wine’ and is made by slowly cooking and reducing grape must then ageing it in oak barrels for around 4 years. The Negroamaro and Malvasia grapes used in this vincotto are first dried on the vine and later on wooden trellises before they are boiled for 24 hours and reduced to 1/5 of their original volume. This caramelises the sugars and creates sweet, dried fruit flavours.
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