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Leonardo Calogiuri commenced commercial production of his family’s vincotto recipe in 1825. Since then, the recipe has been kept a well-guarded secret. Four generations later, Gianni Calogiuri maintains his family tradition in Lizanello and produces this exceptionally versatile product.

Lizzanello is situated at the southern edge of the Italian peninsula and works to highlight Puglia as one of the most agriculturally productive areas in Italy, especially celebrated for its olive and grape cultivation.

Vincotto is made from 100% grape must using two species of black grapes, Negroamaro and Malvasia Nera, which are left to wither on the vine for 30 days beyond ripening, a practice known as ‘passito’. This over-ripening process vastly decreases the acid present in the grapes and the naturally occurring sugars become more prominent. The grapes are pressed, and the must is then reduced to one-fifth of its original volume over a low flame for at least 20 hours.  The must is transferred to oak casks. This exposes the must to the very old “mother” vincotto, which imparts its own characteristics to the younger must. The must is aged in these oak casks for a total of four years, allowing the taste to develop consistently. The use of oak is particularly traditional in Lizanello. In fact, the word Lizanello is derived from the Italian word for oak.

It is highly nutritious, therapeutic and rich in polyphenols (antioxidants). Vincotto is sugar free and contains no alcohol, acidity, colouring or preservatives. No sprays or chemicals are used on the grape vines.

Vincotto Originale enhances the flavours of any dish.  Use with roast meats, poultry, risotto and fish.  It is an excellent addition to desserts such as pannacotta or baked ricotta cheesecake.

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