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The two types of grapes – the Negroamaro and the black Malvasia – and the preparation thereof, is what separates this Vincotto from regular balsamic vinegar. The grapes are boiled down to a fifth of their total volume, after which the syrup is poured into oak vats, along with the acid bacteria of vinegar. It takes four years for the vinegar to develop itself, without artificial coloring or preservatives, into a Vincotto. For this Vincotto Raspberry, the raspberries ripe over six months in a mix of Vincotto Originale and vinegar. The grape must is not boiled down when making balsamic vinegar, and there is no specific aging process, as the older grape must is constantly mixed with the younger must.

Vincotto Raspberry is perfect for various types of dishes. It adds a fruity touch to your Carpaccio, mozzarella or Parmigianino cheese. Roasted duck, steak or even fish combines very well with this delicious sweet Vincotto Raspberry. Last but not least, a fruit salad of blueberries, kiwi and pineapple, with a small splash of this raspberry Vincotto is a wonderful, tropical surprise. This also goes for ice cream and sorbets!