Wine vinegar from juniper barrels - Exclusive to Acetaia San Giacomo
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Wine vinegar from juniper barrels - Exclusive to Acetaia San Giacomo
We acetify Lambrusco wine through very slow static oxidation (6-9 months) at natural temperature and then refine it for a couple of months in small juniper barrels.
Contact with this wood gives notes that strongly characterize it: spices, tamarind, undergrowth, incense.
A vinegar that, due to its great aroma, is ideal for game (wild boar), roasts, chops, pork ribs or sausages both as a marinade and in cooking or for a sauce.
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Ideal for salads, crudités, fish marinades, on roasts and rich dishes (even fatty ones). If possible, first dilute the salt ( and a good pepper perhaps) and the various - if any - herbs with a little vinegar. When everything has dissolved well, incorporate with the oil.
Acetaia San Giacomo
It is the only one that, since the beginning, produces only pure balsamic without added vinegar, 100% from organic cooked must. We do not produce Balsamic Vinegar of Modena IGP, glazes, "Balsamic White" by choice.
The production also includes raw vinegars, all produced according to the ancestral method in barrels.
Finally, the Surbir Selection concerns all those products that we have chosen from other companies that share with us a production philosophy aimed at quality only, without compromise. From coffee, to Parmigiano Reggiano, to fresh pasta, each item has something that makes it unique.
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