Red Wine Vinegar from Castello di Volpaia

The Italian government issued their first license to produce vinegar in Tuscany to Giovannella Stianti, demanding however, that she keep the vinegar production at least 1 kilometer from her wine cellar so as to avoid infecting the wine with the acids from the vinegar. Through a process called "truciolo", the wine percolates through a series of grape vines to transform the alcohol into acetic acid. The result is a vinegar which maintains the character of the wine brilliantly. In the case of the Red Wine Vinegar, Stianti uses Volpaia's Chianti to produce a full bodied vinegar with a nice tartness. Be sure to try the White Wine Vinegar from Castello di Volpaia as well.