Vincotto
Must, Defrutum, Balsamic Vinegar, Gastrique
Herausgegeben: Gitta, Mariam Chandra
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Vincotto is a dark, sweet dense condiment produced artisanally in the Apulia region of southeastern Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one fifth of its original volume and the sugars present have caramelized. It can be made from a number of varieties of local red wine grapes including Primitivo, Negroamaro and Malvasia Nera, collected after being allowed to wither naturally on the vine for about 30 days.
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