The Flower Infused Vinegar is macerated with a blend of musk rose, calendula, elderflower, comfrey, sage, garden sage, lavender and bitter orange flowers. The crisp vinegar is perfectly balanced by aromatic notes of orange, lavender and honey. Use it to make a classic mignonette sauce—combine a quarter cup Fiori Vinegar with one tablespoon of minced shallots, a pinch of salt and freshly ground pepper. Chill sauce and spoon over oysters or serve alongside poached shellfish.
About the Producer:
On a ridge in the hills between Florence and Siena, lies the medieval village of Volpaia, home to Castello di Volpaia. It is here that Giavanella Stianti and her family produce amazing wines, olive oils and vinegars. Giavanella was the first producer in Tuscany to receive a license from the Italian government to make vinegar in Tuscany transforming an old farmhouse into an acetaia or “vinegar house.” Their red and white wine vinegars are made through a process called “truciolo” in which the wine percolates through a series of grape vines to transform the alcohol into acetic acid. The result is vinegar that maintains the character of the wine brilliantly. Developed for her own pantry, these beautiful infused vinegars are inspired by the estate’s massive gardens.