The Calogiuri family has been making the vincotto since 1825, by slow cooking the grape-must obtained from Negroamaro and Malvasia Nera grapes, collected after being allowed to wither naturally on the vine for about 30 days. Once the vincotto is cooked, it is placed in oak barrels and aged for around four years.
Thanks to its nutritional and therapeutic properties, the Calogiuri vincotto is even prescribed by several Swiss clinics for its restorative effects on children. The Japanese have been the first to appreciate its antioxidant properties.
You can also enjoy the vincotto’s beneficial properties for free, both in its original and flavoured versions, by ordering any quantities you like at their official store in Lizzanello.
Via L. Da Vinci, 12 - 73023 Lizzanello (LE)
Tel.: +39 0832 651729 - Fax: +39 0832 652000