Raspberry Vincotto

Vincotto Raspberry by Calogiuri, Apulia's sweet and sour condiment

The Vincotto Raspberry by Gianni Calogiuri is a sweet and sour culinary specialty made from reduced grape must, wine vinegar, and freshly pressed raspberry juice, aged for about four years in oak barrels. Neither a balsamic vinegar nor a syrup – it is a unique agrodolce from Lizzanello in Apulia.

Vincotto Raspberry seasons both sweet and savory dishes and is the fruitiest specialty from the Azienda agricola Calogiuri in Lizzanello near Lecce. It is based on a Vincotto recipe that has been in the family since 1825 – reduced must from late-harvested Negroamaro and Malvasia Nera grapes – which is blended with wine vinegar and the juice of sun-ripened raspberries. You can purchase it from us in two sizes, 100 ml and 250 ml.

It pours dark red and viscous from the bottle; the aroma is reminiscent of ripe raspberries, plums, and sweet spices. On the palate, the Vincotto is velvety, sweet, and pleasantly tart all at once – with only 3.5 percent acidity, it is significantly milder than vinegar while having a concentrated aroma. The consistency is like liquid honey, which glazes ice cream or cheese beautifully. This is the taste of Apulia.

Velvety seasoning for salad, cheese, and panna cotta

Vincotto Raspberry refines salads, roasted meat and fish, fresh goat cheese, and desserts like panna cotta, ice cream, or fruit salad – a few drops are enough.

It classically accompanies risotto, soups, and dark sauces, to which it adds depth and a fine fruity acidity. This Vincotto loves contrast: it highlights salty cheeses, rounds off lentil stews, and turns vanilla ice cream into a little dessert for guests. Its fruity acidity also pairs well with grilled vegetables – eggplant, zucchini, bell peppers. Serve it whisked with olive oil as a vinaigrette for summer salads, and as the icing on the cake in a glass of Prosecco. If you prefer something finer and milder, try the Vincotto Fig for your cheese platter.

From late-harvested grape must to agrodolce

For every Vincotto, Negroamaro and Malvasia Nera grapes are dried first on the vine, then for a month on wooden racks – traditionally straw mats – before their must is boiled down for 24 hours.

During this process, the grape must loses about four-fifths of its volume – the further it reduces, the more concentrated the sweetness and aroma become. The syrup is then aged for about four years with the old "Vincotto mother" in oak barrels to create Vincotto Originale, which forms the base for all varieties. For the raspberry version, wine vinegar and freshly pressed raspberry juice are added – a condiment containing no alcohol at all.

Family recipe from Lizzanello since 1825

Behind the Vincotto is the Azienda agricola Calogiuri from Lizzanello, south of Lecce – the family has appeared in documents there for about 500 years.

The recipe has been passed down from generation to generation since 1825 and is strictly guarded. In 1993, Gianni Calogiuri decided to make the specialty known beyond Apulia – today, the Vincotto travels to 40 countries and is found in the kitchens of star chefs who appreciate its balanced acidity and notes of spices, grapes, and plums.

In addition to raspberry, the family's range also includes fig, pomegranate, and the original – all aged according to the same formula of patience. You can find more of them in our Calogiuri Vincotto overview.

Even a teaspoon seasons a dessert

The small 100 ml bottle is our recommendation for getting to know it – it is enough for many desserts, as just one teaspoon of Vincotto Raspberry provides a robust flavor. For those who use it regularly in vinaigrettes and sauces, we recommend the 250 ml bottle.

Stored in a cool, dark place, it has a long shelf life – best kept upright in the pantry. You can find other sweet and sour specialties made from reduced grape must in our category Vincotto and Saba – and you can buy both sizes directly online here.