Produced in the cellars of a medieval village in the Chianti hills of Tuscany, Castello di Volpaia's aged White Wine Vinegar is produced from carefully selected wines of the region. These unique vinegars are produced using the "truciolo" method: the wine is percolated through "trucioli" (natural wood chips), transforming the natural alcohol of the wine into the acetic acid of vinegar while enhancing the wine's complex bouquet.
The vinegar reaches its full maturity only after long, slow barrique aging in small oak and chesnut barrels (225 liters). The result is an intensely aromatic vinegar of exceptional roundness, with a rich flavor that enhances foods from salads to meats to fish..
A little sediment in the bottom of the bottle is a natural byproduct of the process and will not detract from the qualities of the vinegar.