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Aceto Di Vino Rosso Volpaia Cl 50
Aceto Di Vino Rosso Volpaia Cl 50
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Volpaia Red Wine Vinegar is produced using the traditional slow acetification method using wood chips. The process concludes with approximately one year of aging in wooden barrels, which adds complexity to the aromas and flavor. A small amount of alcohol is intentionally retained to enhance the organoleptic qualities. Fining and filtration are very gentle, preserving the vinegar's distinctive characteristics.
In summary
Volpaia Red Wine Vinegar was created in 1984. After extensive research, the traditional slow acetification method using oak chips was adopted, the only one capable of preserving the organoleptic qualities of the base wine. In the vat where the transformation takes place, the wine percolates several times through three baskets containing oak chips and vine shoots that serve as support for the family of bacteria. During this slow passage, the wine absorbs the oxygen it needs to transform into vinegar. The process concludes with approximately a year of aging in wooden barrels, which adds complexity to the aromas and flavor. A portion of alcohol is intentionally retained to enhance the organoleptic qualities. Clarification and filtration are very gentle to preserve the vinegar's typical characteristics. Any sediment is the result of natural processes.
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