Vincotto is obtained by cooking the must of Negroamaro and Malvasia Nera grapes, gathered after naturally withering on the vines for a further 30 days after ripening.

Vincotto expresses the sweetness, the perfumes and aromas of the ancient vines and therefore it can be used in the most important cuisine.After cooking, it is then aged in oak casks.

Vincotto contains no alcohol, acidity or added colours or preservatives.

After three years aging, a natural mixture of fruit is added to the Vincotto, producing an intensely flavoured yet subtle product with only 3% acidity. These Aspretti are extremely versatile and have many applications.