Description
BOTTLE SIZE: 500 ML / 17 FL OZ
REGION: PUGLIA, ITALY
AGED IN OAK BARRELS
The Calogiuri family has lived and farmed in Lizzanello, near Lecce, for over 500 years. In 1825, Leonardo Calogiuri began producing olive oil, wine, and a unique cooked‑must condiment that would become known as Vincotto®. Today, Gianni Calogiuri continues this legacy, using a closely guarded family method passed down through six generations. Their vincotto is exported worldwide and used by chefs seeking natural sweetness and depth without additives.
This Vincotto di Fichi from Gianni Calogiuri is a richly layered, fig‑infused condiment rooted in almost two centuries of Apulian tradition. It begins with locally grown Negroamaro and Malvasia nera grapes, slowly cooked for over 24 hours until the must is naturally concentrated. This reduction is then aged in small oak barrels along with the family’s historic “mother” vincotto before figs are added, infusing the vinegar with natural sweetness and depth.
Tasting Notes
- Aroma: Ripe fig, cooked grape must, and dried fruit
- Flavor: Lush fig sweetness, raisin, date notes; light spice and wood from oak aging
- Texture: Thick and velvety
- Color: Deep mahogany brown with ruby highlights, dense and glossy
Ideal Pairings
- Drizzle over Parmigiano‑Reggiano, pecorino, or fresh goat cheese
- Pair with roasted pork, duck breast, lamb, or grilled vegetables
- Finish salads with bitter greens, walnuts, or ricotta salata
- Spoon over fresh figs, berries, yogurt, gelato, or panna cotta
- Reduce slightly for a glaze for game or poultry
Why We Love It at Andiamo
- Authentic vincotto tradition dating back to 1825
- Naturally sweetened only by grapes and figs
- A rare condiment that bridges balsamic vinegar and fruit reduction
- Handmade by one of Puglia’s most respected family producers
