Fig vincotto

Vincotto Fig from Puglia, velvety with cheese and game

The Vincotto Fig by Gianni Calogiuri is a sweet and sour agrodolce made from reduced grape must, wine vinegar, and figs – aged for around four years in oak barrels. Not a fig balsamic from Modena, but the original Puglian version from the Calogiuri family in Lizzanello.

Vincotto Fig combines ripe figs with reduced grape must and is the savory choice in the Azienda agricola Calogiuri's Vincotto range. Following the family recipe from 1825, the must from late-harvested Negroamaro and Malvasia Nera grapes is aged into Vincotto, which is then turned into an agrodolce with wine vinegar and figs. You can get it from us in two sizes – 100 ml to try it out, 250 ml for the kitchen.

It flows dark and sluggish from the bottle; the scent carries notes of dried fig, dark plum, and a hint of clove. On the palate, the Vincotto is dense, velvety, and mildly acidic, with a sweetness that never becomes sticky. Those familiar with fig balsamic will experience its slower, Puglian relative here – built from must rather than vinegar. Taken straight off the spoon, it explains Puglia in a single mouthful.

For game, goat cheese, and pumpkin cream soup

Vincotto Fig seasons game sauces, roasted meat, fresh goat cheese, and winter salads – and turns vanilla ice cream or yogurt with almonds into a quick dessert. A few drops are enough.

Its fig aroma loves bold partners: it rounds off game sauces, glazes roasts, and elevates a pumpkin cream soup with just a few drops. Aged Pecorino and fresh goat cheese with walnuts bring it to the table – the fig sweetness plays with the salt. Mixed with olive oil, it becomes a vinaigrette for winter salads with radicchio, pear, and blue cheese. A game ragout in winter is also grateful for it – a teaspoon at the end, that is all it needs. If you prefer it fruitier, reach for the Vincotto Raspberry.

Four years in oak barrels, then the fig

Like all varieties, Vincotto Fig begins as must from late-harvested grapes, which is boiled down for 24 hours, losing about four-fifths of its volume in the process.

Negroamaro and Malvasia Nera grapes are dried on the vine and then for a month on wooden racks, as they were traditionally placed on straw mats, until their sweetness is concentrated. The syrup is then aged for about four years with the old Vincotto "mother" in oak barrels to become Vincotto Originale – only then are the wine vinegar and figs added. The longer it is aged in the barrel, the rounder the acidity: an agrodolce completely without alcohol and without added sugar.

A secret of the Calogiuri family since 1825

The Azienda agricola Calogiuri is located at via Leonardo Da Vinci 12 in Lizzanello near Lecce – where the family has been at home for around 500 years.

The Vincotto recipe has remained in the family since 1825 – until it went out into the world in 1993, just as Gianni wanted. Today, the specialty travels to 40 countries, and his name is on the bottles. Star chefs appreciate the balance of fruit, acidity, and spice; the registered trademark Vincotto® belongs only to the original from Lizzanello. In addition to fig and raspberry, pomegranate and the original are also in the range; you can find them all in the Calogiuri Vincotto overview.

A teaspoon is enough to glaze cheese

Start with the 100 ml bottle – a teaspoon of Vincotto Fig is enough to round off a sauce or glaze cheese. For vinaigrettes and winter cooking, the 250 ml size is worthwhile.

Stored in a cool, dark place, it keeps for a long time, best kept standing upright in the pantry. By the way, it also makes a nice small gift – together with a piece of Pecorino, the 100 ml bottle is sure to please. You can find more reduced grape must in the Vincotto and Saba category – and you can order both sizes online right here.