Fig Vincotto Vinegar is derived from cooking the musts, the pulped grapes of Negroamaro and Malavasia grapes, which have been left to wither on the vines for 30 days.
After cooking, the grape must is reduced to one-fifth of its original volume and left to age in oak barrels for up to 4 years. The flavor is uniquely sweet and sour. Fig Vincotto is crafted by the infusion of fig after the third year of vinegar aging and no coloring, no preservatives or sugar is added.
Fig Vincotto Vinegar is wonderful over grilled meats, fish, soups, cheeses and ice cream.