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Red Wine Vinegar from Castello di Volpaia

Castello di Volpaia

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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.

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Castello di Volpaia
500 ml

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