Made from the must of grapes, Vino Cotto was inspired by Mediterranean cuisine as the perfect way to further maximise Maggie and Colin Beer's grape harvest. Its unique sweet/sour flavour, known as ‘agrodolce’, works in any situation where you might use balsamic vinegar as in the examples below.

Try sautéing diced aubergine 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.

Size: 250ml