Vincotto literally translates from Italian as cooked wine. This vincotto had 3 ''travasi'': the operation that happens each year when the product is poured in a smaller barrel to age. Like vinegar, Vincotto is an ancient ingredient that can be dated back to Roman times. It originates in Italy in the regions: Emilia Romagna, Veneto, Lombardy, Apulia and Marche.
Vincotto is described as a rich, thick, sweet and fruity liquid. Traditionally it is made by slow cooking and reducing non-fermented grape must until it has been reduced to approximately 20% of its original volume. Grape must is freshly crushed non-fermented grapes that include the skins, seeds and stems of the fruit. This process of cooking and reducing the grape must take several hours in a large copper kettle.
This sweet condiment is ideal on white meat, roast, seasoned cheese, fruit salad, desserts, ice-cream, aperitif drinks, long drinks and cocktails.
The Vinegar farmhouse Leonardi started its activity in the 18th century but it is from the middle of the 19th century that it has been specialized in the production of balsamic vinegar, using its own raw material. In fact, the farmhouse is surrounded by 10 hectares of vineyards mainly with grapes varieties of Trebbiano (white grape) and Lambrusco (red grape).