About Vincotto Balsamico Gianni Calogiuri Azienda Agricola

About Vincotto Balsamico Gianni Calogiuri Azienda Agricola

About Vincotto Balsamico Gianni Calogiuri Azienda Agricola

About Vincotto Balsamico Gianni Calogiuri Azienda Agricola

About Vincotto Balsamico Gianni Calogiuri Azienda Agricola

Vincotto since 1825 In 1825 Leonardo Calogiuri, created a small company for the sale of extra virgin olive oil and wine and began to use for his family a particular cooked grape must, handed down by his father, naming it: “Vincotto®”. This tradition has passed through six generations to this day. In 1993, listening to a chef's suggestion, Gianni Calogiuri decided to develop and market his sweet and sour dressing using the supply of long-aged “Vincotto®”. What is Vincotto Vincotto® is a unique condiment obtained from two different grape varieties: Negroamaro and Malvasia nera. Today, according to the great international chefs, Vincotto® is a sweet and sour and velvety condiment with subtle and harmonious aromas of spices, grapes and plums. The grapes are dried on the vine and then on wooden trellises, then the must is boiled slowly for more than 24 hours until it is reduced to a fifth of its initial volume. The original Vincotto® is also particularly rich in polyphenols, natural antioxidants, excellent for the health and well-being of the individual. A secret recipe The uniqueness of Vincotto® is a traditional recipe kept secret and closely guarded by the Calogiuri family who have lived in Lizzanello (Lecce) in Puglia, for over 500 years. In fact, “Calogiuri” is one of the oldest families found in the documents of the 16th century of Lizzanello.Read their story