Calogiuri – Vincotto from Italy
Calogiuri – this name is associated in Italy and around the world with Vincotto, a unique condiment. In 1825, Leonardo Calogiuri founded the Azienda di Lizzanello in Lizzanello, south of Lecce in Italian Apulia. In a small, family-run oil press, the Clogiuri family produced extra virgin olive oil and traded, among other things, in wine. For his family, Leonardo produced a specialty made from cooked grape must, known as Vincotto (cooked wine), based on a recipe passed down from his father and kept strictly secret for centuries. This tradition has been passed down through six generations to this day. Only since 1993, when Gianni Calogiuri decided to market his sweet-sour condiment internationally, has Vincotto become accessible to us and other customers.
Vincotto by Calogiuri – A Condiment from Reduced Grape Must
Vincotto is made from Negroamaro and Malvasia Nera grapes. The grapes are first dried or raisined for a month on the vine and on wooden racks. The grapes are then pressed, and the must is cooked down for over 24 hours. This thick syrup then matures, similar to vinegar production, for up to four years in oak barrels. The sweet and sour, velvety taste of the grape must, with subtle notes of spices, grapes, and plums, is ideal for seasoning sauces, soups, salads, risottos, and meat dishes, as well as with cheese and fruit.
