in 1825, Leonardo Calogiuri founded a small business selling extra virgin olive oil and wine and began using a special cooked grape must for his family, which was passed down from his father, who called it "Vincotto®".

This tradition has been passed down through six generations to this day. In 1993, at the suggestion of a chef, Gianni Calogiuri decided to develop and commercialise his sweet and sour condiment from the stock of the long-matured "Vincotto®".