Volpaia Aceto di Vino Bianco
Volpaia was the first winery in Tuscany to have a licence for vinegar production and their white wine vinegar is a far cry from the harsh, industrial versions found elsewhere. It is produced using the 'truciolo' method, where wine is slowly percolated through natural oak shavings. This traditional, patient process preserves the floral aromatics of the original Tuscan grapes while adding a soft, woody structure. It is bright, crisp, and remarkably clean on the palate. This is the ultimate partner for delicate vinaigrettes or for pickling seasonal vegetables. Because of its wine-based heritage, it has a natural affinity for seafood. Try using it in a mignonette for oysters or to deglaze a pan for a white wine and butter sauce - it provides the acidity of a sharp Vermentino with much more depth.
