Made with Volpaia estate Chianti wine, Castello di Volpaia’s Herb Vinegar is infused with fennel, juniper, rosemary, thyme, lemon balm, bay leaf, fenugreek, garlic and chili pepper. The earthiness of the herbs enhances the inherent deep, earthy notes in the red wine vinegar itself. This vinegar can be used tin lieu of red wine vinegar in most preparations. Use it to add depth to salad dressings, to quickly pickle onions or to finish a pan sauce.
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.