Castello di Volpaia’s famed white wine vinegar is infused with peppermint, green anise, elderflower, carrot and lemon balm to create their Fresh Infused Vinegar. Made from Trebbiano and Malvasia wine, these aromatic herbs enhance the natural bouquet of this bright, buoyant condiment. The aroma of freshly picked peppermint cools the acidity in the vinegar allowing the subtle notes of anise and lemon balm to shine.

Use this fresh vinegar to lighten up a classic pairing—lamb and mint jelly. Serve pan-roasted lamb chops over a greens & thinly sliced snow peas lightly dressed in a minty vinaigrette. Add a teaspoon to green goddess dressing for a bright dip for crudités. This vinegar is also perfect for Asian preparations. Combine 1/4 cup of shoyu, 1 ½ teaspoons of Fresh Infused Vinegar, a ¼ teaspoon each crushed garlic and chopped ginger and a drizzle of sesame oil for a simple dipping sauce for spring rolls.

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.