This vincotto begins with black cherries from the Huon and Derwent Valleys. We press the fruit and cook it down, letting the must thicken and settle before ageing it to develop depth and layers of complexity. 

We balance the cooked must with our own Black Cherry Vinegar in the sweet and sour agrodolce style, creating a rich, sticky condiment carried by gentle acidity.  Each 200ml bottle has been made from over 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.