About Vino Cotto

Use Vino Cotto To Quickly Prepare
Gourmet Meals, Desserts & Your Own
Balsamic Vinegar or Balsamic Dressing in Just Minutes!

Discover for yourself what generations have enjoyed for centuries...

Vino Cotto di Montillo is an authentic, naturally sweet "cooked wine" syrup that contains no alcohol. Its delicious, refined flavor hints of figs and plums, although it's made from 100% premium wine grapes.

Traditional vino cotto contains no vinegar and no alcohol, making it quite a versatile condiment and ingredient.

What's unique about vino cotto is how it complements everyday foods. Even kids love how it tastes over vegetables such as string beans, Brussels sprouts, asparagus, broccoli, carrots, and more!

And, you may find this surprising but when recipes call for balsamic vinegar, you don't have to spend lots of money on certified balsamic vinegar, create your own simply by adding wine vinegar to our vino cotto. Give it a try--you'll love the results!**

Vino Cotto di Montillo Is All-Natural and Healthy--Low Sodium, Zero Trans Fats, No Added Sugar, No High-Fructose Corn Syrup, No Artificial Sweeteners, No Color Additives

Vino cotto satisfies the vegan, vegetarian, and paleo diets, while providing a healthy source of energy and antioxidants that benefit the immune system.

The only ingredients in our syrup are grapes and their naturally-occurring sulfites. Our vino cotto's rich taste and natural sweetness come from the nearly three (3) pounds of premium wine grapes used to make just one 8 ounce bottle! Finally, you can enjoy sweetness that's both good for you and delicious!

Make It Gourmet The Easy Way! Use Vino Cotto as your “secret” ingredient.

•    Easily prepare gourmet entrées and side dishes! Vino cotto is delicious right from the bottle over steak, chicken, pork chops, ham, lamb, turkey, salmon, shrimp and most vegetables.
•    Create scrumptious sauces and toppings such as this Caramelized Bacon, Onion and Vino Cotto Topping Over Chicken Tenderloins. Use it as a marinade or make your own balsamic vinegar*, balsamic glaze, and balsamic salad dressings, too!**
•    Drizzle over a variety of cheeses, fruit, quinoa, and yogurt and traditional Italian Christmas cartellate dessert.
•    Use vino cotto instead of honey, maple, corn or golden syrups when baking biscuits, cookies or cakes for a healthy, tasty alternative.
•    Top your favorite ice cream and cakes, pancakes, waffles, and French toast. Try this scrumptious Apple and Vino Cotto Streusel!

* Vino cotto is a star among ingredients! It's the key ingredient found in high-quality, condiment-grade balsamic vinegars and in certain Marsala wines. Under "Ingredients" on condiment-grade balsamic vinegar labels, vino cotto may be listed as cooked must, mosto cotto, grape must, aged grape must, or mosto d'uva. They're all the same thing...vino cotto.

** When your recipe calls for balsamic vinegar, how do you know which bottle to buy? No matter how much you pay, sometimes they're too vinegary or too sweet. Don't be disappointed anymore. Quickly and affordably create your own! For balsamic vinegar, just add wine vinegar to our vino cotto and use it in all recipes calling for balsamic vinegar, such as balsamic chicken, balsamic pork tenderloin, balsamic glazed salmon, to name a few. Next, for an amazing balsamic dressing, add to your vinegar some classic olive oil and drizzle it over your favorite salad combination.

Now is the perfect time to try some!  And, for the foodies in your life who enjoy cooking and trying new recipes, vino cotto makes a wonderful gift idea, too.

Buon appetito!


"Vino Cotto is a unique new product that can be
used in place of balsamic vinegar in vinaigrettes or
as a reduction or glaze. It has a rich depth and sweetness
that elevates flavor. Drizzle it over fresh mozzarella tomato salads or
feature it on your cheese tray instead of honey. It's also great drizzled over
ice cream and fruit. It's really quite versatile."

Chef Andrew Hunter, President
Culinary Craft, Los Angeles, CA
R&D Mentor on Lifetime's, Supermarket Superstar
& former V.P. of Culinary Development
at Wolfgang Puck Worldwide