Saba is a sweet syrup of slow-cooked concentrated grape must. It's unfermented, but may spend some months maturing in a barrel. Vincotto is a similar to Saba from southeastern Italy. They both make great alternative to balsamic vinegar. is a velvety liquid that is made by cooking and reducing the grape must from two distinct grape varietals, malvasia and negroamaro, for a period of fifteen hours. It is then aged for four years in oak barrels, allowing the taste and consistency to develop.
Use Vincotto as a condiment, drizzling sparsely over game, roasted meats, salads, aged cheeses and certain desserts. This is a natural product without any alcohol, colorants or preservatives.