Made from the must of grapes, Vino Cotto was inspired by Mediterranean cuisine as the perfect way to further maximise Maggie and Colin’s grape harvest. Its unique sweet/sour flavour, known as ‘agrodolce’, works in any situation where you might use balsamic vinegar, such as the classic strawberries and balsamic combination is taken to a whole new level with Vino Cotto. Try sautéing diced eggplant with onion in a little olive oil and use the Vino Cotto to deglaze the pan. Roast baby beetroot in olive oil until just tender and splash with Vino Cotto before serving as a beautiful salad on its own or spruced up with rocket and walnuts. Use vino cotto to deglaze the pan after searing beef fillets and you will have a beautiful syrupy sauce to drizzle over the meat.