Gianni Calogiuri's original Vincotto" which is tightly linked to the far southern end of Italy, „… Salento, where the sun shines the whole year to perfume the herbs and food, where the lemon trees are always in blossom and where two seas produce winters like delicate caresses…".

     Vincotto expresses all the following elements: the sweetness, the perfumes, the aromas of the most ancient vines and therefore it can be used in the most important cuisine.

     The original 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.