Volpaia White Wine Vinegar from Chianti
- THE STORY
Volpaia vinegars are produced in the cellars of a medieval village in the Chianti hills of Tuscany from carefully selected wines of the region. They are rich and aromatic, with rich flavor and exceptional roundness.
Volpaia's White Wine Vinegar is made from wine of Trebbiano and Malvasia grapes. The wine is carefully percolated through a wooden tower made of old barrels containing many vine-cuttings through which the wine slowly descends and acidifies. After a careful inoculation of selected yeasts, the wine is then transferred in the oak-barrels containing some of the old "mother" and aged for close to 18 months. Crystal clear with golden yellow hues, the Volpaia White Wine Vinegar is perfect to sprinkle lightly to highlight the flavors of grilled chicken or fish, to make the perfect salad dressing as well as to brighten the acidity as a finishing touch over grilled vegetables such as asparagus, artichokes and fennel.
Volapaia vinegars are produced in the cellars of a medieval village in the Chianti hills of Tuscany.
Giovannella Stianti, the proprietor of Castello di Volpaia, is the proud holder of the first license to produce vinegar in Siena. By law, she must maintain her acetaia no less than one kilometer from her nearest wine cellar to protect the wines from the fermenting acid of the vinegar.To make a superior vinegar, the wines are selected for their aromatic qualities, and are then percolated through natural wood chips (called "trucioli"), transforming the alcohols of the wine into the acetic acid of vinegar while maintaining the wine's complex bouquet. The resulting vinegars are exceptionally round, intensely aromatic, and have a richness that enhances many foods from salads to meats, from greens to mangoes. Everyone who uses these vinegars falls in love with them.