In 1825 Leonardo Calogiuri created a small company for the sale of extra virgin olive oil and wine and began to use a particular cooked grape must for his family, handed down from his father, calling it: “Vincotto®“.
This tradition has passed through six generations to date. In 1993, listening to the suggestion of a chef, Gianni Calogiuri decided to develop and market his sweet and sour condiment using the stock of long aged “Vincotto®”.
What is Vincotto
Vincotto® is a unique condiment obtained from two different grape varieties: Negroamaro and black Malvasia.
Today, according to the great international chefs, Vincotto® is a sweet and velvety condiment with subtle and harmonious aromas of spices, grapes and plums.
The grapes are dried on the vine and subsequently on wooden trellises, then the must is gently boiled for over 24 hours until it is reduced to 1/5 of the initial volume.
The original Vincotto® is also particularly rich in polyphenols, natural antioxidants.
THE UNIQUENESS
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) for over 500 years. Infact, “Calogiuri” is one of the oldest families to be found in Lizzanello’s 16th century documents.
PRODUCTION – THE AGING
Our very dense cooked must is poured into small oak barrels, together with the very ancient “mother of Vincotto”, and ages in these barrels for over 4 years. in order to allow the taste to develop all the aromas.
No additives, preservatives or dyes are used and NO sugar is added.
Vendor Biography
Vincotto from 1825
In 1825 Leonardo Calogiuri created a small company for the sale of extra virgin olive oil and wine and began to use a particular cooked grape must for his family, handed down from his father, calling it: “Vincotto®“.
This tradition has passed through six generations to date. In 1993, listening to the suggestion of a chef, Gianni Calogiuri decided to develop and market his sweet and sour condiment using the stock of long aged “Vincotto®”.
What is Vincotto
Vincotto® is a unique condiment obtained from two different grape varieties: Negroamaro and black Malvasia.
Today, according to the great international chefs, Vincotto® is a sweet and velvety condiment with subtle and harmonious aromas of spices, grapes and plums.
The grapes are dried on the vine and subsequently on wooden trellises, then the must is gently boiled for over 24 hours until it is reduced to 1/5 of the initial volume.
The original Vincotto® is also particularly rich in polyphenols, natural antioxidants.
THE UNIQUENESS
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) for over 500 years.
Infact, “Calogiuri” is one of the oldest families to be found in Lizzanello’s 16th century documents.
PRODUCTION – THE AGING
Our very dense cooked must is poured into small oak barrels, together with the very ancient “mother of Vincotto”, and ages in these barrels for over 4 years. in order to allow the taste to develop all the aromas.
No additives, preservatives or dyes are used and NO sugar is added.