Vino Cotto

In Italy this is primarily used as a seasoning. It is made in a similar way to balsamic vinegar. The must of Negromaro and Black Malvasia grapes is boiled very slowly, then matured in oak barrels with a vinegar ‘mother’. Use it when you need a true sweet-and-sour flavour to highlight a salad such as one of beetroot, baby beetroot leaves and toasted walnuts, or in an extra virgin olive oil-based vinaigrette, with a little Forum Cabernet vinegar added for complexity.