This vincotto begins with black cherries from the Huon and Derwent Valleys. We press the fruit and cook it down slowly, letting the must thicken and settle before ageing it for more than sixteen months. Time gives the reduction its depth. The flavour darkens, concentrates and grows more layered.

We balance the cooked must with our own Black Cherry Vinegar in the agrodolce style, creating a rich, sticky condiment carried by gentle acidity. Each 200ml bottle holds the character of more than a kilogram of fresh cherries.

Expect dense aromatics, deep cherry notes, hints of coffee and caramel and a long, warm finish. A small drizzle is enough to transform a dish.

Serve with mature cheeses, over salad greens or duck, or spoon onto salted caramel ice cream.