Gianni Calogiuri produces a special vinegar called vincotto in Puglia.
Vincotto is produced through the long and gentle boiling of the must from Negroamaro and Malvasia grapes growing in the Province of Lecce. When the must reaches a fifth of its initial volume, it is poured into oak barrels together with the mother of vinegar and left to rest for 4 years.
Mr. Calogiuri also produces infused olive oils along with his Vincottos with raspberries, with figs, with carob and with lemons.
Azienda Agricola Gianni Calogiuri
Via L. Da Vinci, 12
73023 Lizzanello (LE)
p.+(0832)-651729
f.+(0832)-651729
Gianni Calogiuri's Vincotto can be found in NYC at:
DiPalo Fine Foods
200 Grand Street at Mott St.
212-226-1033
Leave a comment