Erbe or Herb Vinegar: A blend of fennel, juniper, rosemary, thyme, balm, bay, garlic and chili powder in Red Wine Vinegar.

This vinegar is made with 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. The maceration of the aromas confers a complexity to these condiments that give them an almost alchemist effect and unlimited possibilities in the kitchen. To retain the original fragrance, the vinegar is aged in stainless steel.  

Use it in a tomato bread salad, on pork tenderloin, baked or grilled vegetables or to marinate raw fish.

250ml bottle.

Each recipe is comprised of about 10 carefully blended aromatic herbs and spices. The vegetables and most of the herbs we use are gathered around Volpaia whose altitude
of 600 metres and soil give a particularly intense aroma to the various plants. To produce our vinegar we use first-class wines and the traditional “truciolo” or wood shaving method. We
leave the wines to percolate slowly through oak and beech chips and the vinegar bacteria are selected from the wines themselves. In order to keep the original fragrance that goes so well
with the herbs, we do not age the vinegar in wood, but we do leave a trace of alcohol to evolve and add grace to the scent. The herbs are put into large linen sacks and left to flavour the vinegar for at least two months. However, the time does vary, depending on the season and the herbs’ intensity. Before they are removed, the sacks are gently squeezed to obtain maximum
flavour.