The modern process employs a typically Italian "rolling" process that enables the properties of a very old "mother" Vincotto stock, to impart its unique characteristics to a younger cooked grape must, that is then further matured, before being sold as Vincotto. The uniqueness of Vincotto comes from the original recipe and the action of the very old "mother" Vincotto, together with the perfect blending of two local grape varieties, Negroamaro and Malvasia Nera. The cultivation of grape vines find very favourable growing conditions in the red clayey and calcareous soil of the Salentine peninsula, that in turn contributes to the splendid bouquets and intense flavours. The dry climate mitigated by sea breezes from the nearby Ionic and Adriatic seas further encourage the optimum conditions for the development and maturing of high quality local musts and wines.