Gianni Calogiuri Fig Vincotto comes from Pugila, Italy and is all natural, low in acidity and is made using locally grown Negramaro and Malvasia Nera local grapes which mature on the vine. After processing, the must of the grape is cooked and reduced to 20% of its original volume. This reduction is aged in oak barrels for a minimum of four years. In the third year it is infused with Fig. Vincotto is excellent with fruit, ice cream, desserts, stewed meat, fish and vegetable soups.