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: A Journey through Excellence, Tradition, and Quality The story of Vincotto® begins in 1825, in Lizzanello (Lecce) Puglia, when Leonardo Calogiuri founded a small company dedicated to olive oil and wine. Over the years, his passion for local traditions led to the creation of a cooked grape must that would be named Vincotto®. This condiment, crafted by six generations of the Calogiuri family, is the result of a careful process of drying and cooking the Negroamaro and Malvasia Nera grape varieties. In 1993, Gianni Calogiuri decided to introduce Vincotto® to the world, transforming it into a sweet and sour condiment appreciated by internationally renowned chefs. The recipe, jealously guarded, is a symbol of a cultural heritage rooted in the past. Today, Vincotto® is a prized ingredient in Italian cuisine, used to enhance both sweet and savory dishes. Every drop represents the story of a family that has dedicated its life to preserving a unique and healthy product, rich in polyphenols and antioxidants. Vincotto® is not just a condiment; it is a sensory experience that tells the story of love for the land and the Apulian tradition.Read their story