$12.95
In stock
Net wt. 8.45 fl oz/250 ml
This unique vinegar is produced using the “truciolo” method: the wine is percolated through “trucioli” (natural wood chips), transforming the natural alcohol of the wine into the acetic acid of vinegar while enhancing the wine’s complex bouquet.
Tuscany country side early morning in Italy.
Italy on the world map.
Produced in the cellars of a medieval village in the Chianti hills of Tuscany, Castello di Volpaia’s aged red wine vinegar is produced from carefully selected wines of the region. The wine is fermented and aged in oak barrels.
This unique vinegar is produced using the “truciolo” method: the wine is percolated through “trucioli” (natural wood chips), transforming the natural alcohol of the wine into the acetic acid of vinegar while enhancing the wine’s complex bouquet.
The result is an intense, aromatic vinegar of exceptional roundness, with a rich flavor that enhances foods from salads to meats and berries. It is also important to note, even after straining the vinegar a small amount of sediment will remain at the bottom of the bottle. This sediment, known as Mother of the Vinegar, is completely harmless and a natural part of the process.
Wine-based vinegars bring a mid-level acidity and subtle sweetness to just about everything. Drizzle it over any kind of salad, whether it’s a green salad, pasta salad, or vinegary French potato salad. Use it as a garnish for soups and salty-cool gazpacho and incorporate it into marinades and pickles. Or add a dash of vinegar to sauteed mushrooms or caramelized onions.
The word “vinegar” comes from old French (vyn egre; sour wine), which in turn comes from Latin: vinum (wine) + ācre (sour).
Net wt. 8.45 fl oz/250 ml
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