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The De Nigris La Saba Vincotto is made by soft-pressing the best local grapes for 36 hours, then slowly cooking them down into a thick, sweet condiment. In Italian cuisine, vincotto is often drizzled over game, meats, sharp cheeses, and desserts, and can also be used as a substitute for aged balsamic vinegar. Try stirring it into plain yoghurt for a real flavour punch.
Since the De Nigris family launched their first balsamic vinegar back in 1889 in Naples, the business has grown from strength to strength to become Italy’s second largest vinegar producer by sales and volume. With the family name on every bottle, De Nigris has continued to demand that all its products are authentic, versatile, natural, and creative. The La Saba Vincotto is a great showcase for the De Nigris commitment to quality and tradition.
