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“Cuettu”, Grape Vincotto
“Grape must and time: nothing else.”
Fresh grape must, slowly cooked until it becomes a sweet, dense syrup. The cooked wine of Apulian tradition, in a 250 ml glass bottle.
Cooked grape must No colourings or additives 250 ml
Vincotto is one of the oldest flavours in Puglia: fresh grape must, cooked slowly until it turns into a sweet, dense syrup. In Salento they call it “cuettu”, and that is still the name on the bottle.
In the kitchen it is a sweet condiment, to be drizzled on, a little at a time: no colourings and no additives, and no added sugars — the sweetness is the one of the cooked must. Serve it cold or gently warmed, depending on the dish.
In the kitchen
Where vincotto belongs
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Cartellate and mustaccioli
On traditional Apulian sweets, gently warmed: the most classic use of all.
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Pittule and taralli neri
Not only sweet: it works on the savoury dishes of the tradition too.
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Ice cream and sorbets
A cold drizzle over ice cream or sorbet, and that is it.
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Fresh fruit
Over cut fruit, to close a meal without preparing anything.
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Cheese and cured meats
Excellent next to cheese and cured meats: sweet against savoury, surprising pairings.
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Granita
In Salento, in the last century, vincotto granita was made with the ice kept in the neviere, the old snow houses.
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Warm or cold, as you prefer. On traditional sweets it is perfect gently warmed; over ice cream and fresh fruit, use it cold, just a drizzle. |
The tradition
Cooked wine, from the Romans to Salento cooking
Cooked wine has a history that goes back to the ancient Romans: they used it both as a sweetener and to marinate and flavour meat, and they knew several kinds of it — not only from grapes, but also from figs, carobs and quinces. It was a staple of their cooking, and it also went into drinks.
The tradition has never been broken since: in Puglia, and in Salento in particular, vincotto has remained a household ingredient, on traditional sweets as much as on everyday dishes.
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Keep it at room temperature, in its glass bottle, away from the light. Well kept, it holds its character for up to 5 years. |
Product sheet
At a glance
| Product |
“Cuettu”, sweet grape vincotto (cooked wine) |
| Ingredients |
Cooked grape must. No colourings, additives or added sugars |
| Size |
250 ml glass bottle |
| Texture |
Dense, sweet, dark syrup |
| How to use it |
Drizzled on, cold or gently warmed |
| Origin |
Puglia |
| Storage |
At room temperature, away from the light; up to 5 years |
| Checks |
Under the HACCP system |
Frequently asked questions
Everything you want to know
What is grape vincotto?
Fresh grape must, cooked slowly until it becomes a sweet, dense syrup. In Puglia it is also called cooked wine, and in Salento “cuettu”.
How do you use vincotto in cooking?
Drizzled on, a little at a time: over traditional sweets such as cartellate and mustaccioli, over ice cream, sorbets and fresh fruit, but also on savoury dishes such as pittule, and alongside cheese and cured meats.
Is it served warm or cold?
Both. On traditional sweets it is at its best gently warmed; over ice cream and fresh fruit, use it cold.
Does it contain added sugars or additives?
No: no added sugars, no colourings, no additives. The sweetness is the one of the cooked grape must.
How should it be stored?
At room temperature, in its glass bottle, away from the light. Well kept, it holds its character for up to 5 years.
Is vincotto only made from grapes?
No. The Romans knew several kinds, made from
figs,
carobs and
quinces as well. Our shop also has
fig vincotto.
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A drizzle of Puglia on your dessert
Grape must slowly cooked, in a 250 ml glass bottle. On cartellate, on ice cream, on fruit and next to cheese: a little at a time, and it lasts.
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