White 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. For the White Wine Vinegar, Trebbiano and Malvasia wine is passed through the "trucioli" to make a clean, delicious vinegar. Try the Red Wine Vinegar from Castello di Volpaia as well.
Featured in these recipes:
- Castello di Volpaia
- 500 ml