Mostocotto
Mostocotto

It is obtained from a very ripe red grape with high levels of sugar, which is pressed and filtered. The acquired liquid (must) is put into a stainless steel container to be boiled; after the boiling point is reached, it is cooked on low heat for a period of at least 12 hours. A “caramelization” of the product is got this way, which gives it its distinctive dark purplish color, of good thickness and viscosity comparable to that of the balsamic vinegar. This product’s main feature is its excellent acidity perfectly balanced with its sweetness, exhibiting a really complex taste and aftertaste of cooked fruit with toasted aromas, result of the above mentioned caramelization. Ideal to be use d as dressing on: fresh cheeses, aged cheeses or ricotta; red meat, vegetables or salads; ice cream, yoghurt or fresh fruit; cakes, sweet pies or pastries; toasts and crackers for breakfast or the teatime and dish decoration in general.

indietro avanti