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