The table wine of the local red grapes form the base of this exceptional vinegar. It is combined with a “mother” must of fermented grape juice. Wine is added to small wooden barrels which contain the “mother” must. Stock is continually siphoned from the barrel, whilst the barrel is topped up with more wine. This process, known as truciolo, ensures a consistent level of acidity.
This vinegar is quite lifted and displays a gentle, almost perfumed character. The palate has a soft and slightly sweet vinous mellowness. It is balanced with zesty acidity on the finish. If sedimentation is apparent, this is quite natural. It is actually a positive indication of minimal processing. Keep the vinegar at room temperature, and away from direct light.
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