Fig Vincotto Vinegar

In 1825 in the southern Italian region of Puglia, Leonardo Calogiuri crafted a unique barrel-aged must that was fated to be passed down through generations as a prized family recipe. Fig Vincotto® is made by bringing ripened & pressed Negroamaro and Malvasia Nera grapes to a soft boil for 24hrs which reduces the volume by one fifth. Once the must is thick and sweet it goes into oak-barrels with “old mother” Vincotto® to be aged and developed for 4 years before figs are added, allowed to rest, then bottled.