Gianni Calogiuri is a small family business that self-bottles and still produces according to traditional methods that have passed through five generations of the family. The estate is located close to Lecce in the village of Lizzanello.
The Ogliarola and Cellina di Nardo varieties of olives used in the family's oils are hand-picked at peak maturity (November-January) and are pressed using stone presses. They produce a low acidity level of 0.3 percent.
The family is lucky enough to own its own vineyard, of a size adequate enough to fulfil the needs of the whole range of single-estate red wine vinegars and vincotto. Vincotto is a syrupy condiment which is aged for four years in oaken casks before being either released as an original condiment or blended with red wine vinegar and infused with fruit. Superb!
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