It is a typical product of the Apulian culinary culture, well known in the peasant tradition that used it for both food and therapeutic uses.
It is obtained by cooking the grape must, which is then matured and refined through a long aging in barrel, without any added flavorings.
For its preparation, there are chosen excellent Apulian wines which will give the final product its typical dark color and underlying aroma; then, it is necessary to filter the grape must so as not to leave traces of peel or seeds.
The final result is a syrup with a full-bodied and sweet taste, a bright brown color with reddish reflections due to the sugars caramelization.
The made in Puglia vincotto is essential for the preparation of traditional desserts such as colva, cartellate and calzoncelli, but it can also be used for the preparation of meat and fish dishes, risottos or as an ingredient for unusual vinaigrettes.