Gianni Calogiuri

Lecce, at the southernmost tip of Apulia, is home to a product that is little known in Northern Italy and almost considered an insider tip in Germany: Vincotto. Reduced grape must, aged for years in wooden barrels — a specialty that has been served with cheese, ice cream, and grilled meat in Southern Italy for centuries, and which tastes somewhere between a dark balsamic vinegar and a thick berry syrup. Sweet, tart, dense — and something not to be found in any other manufacturer.

The Calogiuri family has been producing Vincotto for generations, and Gianni Calogiuri has created a name that has become well-known beyond Apulia. In addition, the company produces olive oil and balsamic vinegar — all from Apulian tradition, all handcrafted, all unmistakably Southern Italian.

Vincotto — the House Specialty

Vincotto Originale — the classic, reduced grape must in its pure form. Sweet-tart, dense, versatile in the kitchen.

Vincotto with Fig — a variation where the sweetness of the fig combined with the acidity of the Vincotto creates its own depth. Excellent with cheese, grilled meat, and desserts.

Vincotto with Lemon — brighter, fresher, with a clear citrus note. Pairs well with fish, summer salads, panna cotta.

Vincotto Riserva — longer aged classes, denser and more complex, for special occasions.

Olive Oil from Apulia

Apulia is Italy's largest olive oil region — the hills around Lecce are full of ancient olive trees that produce an oil with a robust, slightly peppery note. Calogiuri works with its own and neighboring groves, cold-presses and bottles the oil at the manufactory.

Frequently Asked Questions

What is Vincotto?

Reduced grape must, traditionally from Southern Italy. The must is reduced over an open flame until it reaches one-third of its volume, then aged in wooden barrels. The result is a dense, sweet-tart concentrate — tasting somewhere between a balsamic vinegar and a dark syrup.

How does Vincotto differ from Balsamic Vinegar?

Balsamic vinegar is a vinegar — it contains acidity from fermentation, often mixed with wine vinegar. Vincotto is not fermented, but reduced — it contains no true vinegar acid, but the natural acidity of the must. Vincotto is sweeter and milder than balsamic vinegar, but with a similar consistency.

Which Vincotto to use for what?

Originale for hard cheeses, desserts, grilled meat. With fig for game dishes and foie gras. With lemon for fish, poultry, and summer desserts. Riserva drop by drop — like a Tradizionale.

Which other Apulian producers do you carry?

In the olive oil sector, Olearia Schiralli and Muraglia from Apulia. An overview of all vinegars (including Vincotto) can be found in the collection Vinegar.