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Vincotto ("cooked wine") is a dark, sweet vinegar produced artisinally in the Apulia region of southeastern Italy. It is made by cooking and reducing the must of two varieties of grapes, Negroamaro and Black Malvasia. The liquid is then put into oak barrels with vinegar and aged for four years, to allow it to develop vincotto's particular flavor profile and syrupy consistency.

Vincotto is used as a condiment, as well as being sparingly drizzled over strongly flavored foods such as game, roast meats and poultry, aged cheeses, and risotto. Like balsamic vinegar, vincotto is also used to dress salads and season cooked vegetables, and can even be used in desserts such as fruits or ice cream.

Vincotto comes in the different flavors of fig, pepper, lemon, rasberry, orange and also comes unflavored in original. The flavors are produced by mixing real fruits in with the Vincotto during the third year of aging.