Vincotto is obtained from two different kinds of harvest grapes: Negroamaro and Malvasia Nera. Vincotto is a sweet and velvety elixir with delicate and harmonious flavors of spices, grapes and plums. The grapes are left to dry on the vines and afterwards on wooden trellises, then must is boiled very softly for over 24 hours till it is reduced to one fifth of the initial volume. The very thick product obtained is poured into small oak barrels together with the very old mother Vincotto and aged in these barrels for over 4 years so that its taste can develop. (from Gianni Calogiuri)
Cooked Grape Must.