Castello di Volpaia introduces two wonderful aromatic vinegars. The vinegars are made by the 'truciolo' method in which red wine is slowly percolated through three tiers of stainless steel baskets containing oak and beech chips. This method creates oxidation and supports the vinegar bacteria. After two weeks, large linen sacks containing the specific herbs are placed into the vinegar, left to flavor the vinegar for a minimum two months. To retain the original fragrance, the vinegar is aged in stainless steel. Use it with a bread salad, on pork tenderloin, baked or grilled vegetables or to marinate raw fish. 16.9oz

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