Wine Vinegar Reserve 6 years - Exclusive to Acetaia San Giacomo
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Wine Vinegar Reserve 6 years - Exclusive to Acetaia San Giacomo
Artisanal vinegar from the very slow spontaneous acetification of high quality red wine, undiluted and unpasteurized, subsequently aged for at least 6 years in oak tonneaux.
The great aromatic complexity makes it a top-class vinegar, with aromas that recall wood and brandy; the intense, almost earthy notes of oxidation are strongly reminiscent of oxidized wines such as Marsala and Madeira.
UNIQUE
Excellent with mushrooms or to dilute a pasta dish with a plain and rather fatty sauce.
A vinegar used by great chefs, such as Niko Romito (Ristorante Reale, 3 Michelin stars), also to make sweets and desserts for its oxidized and almost biscuity notes.
This does not mean that it has a "sweet" part, quite the opposite; like all the raw vinegars of Acetaia San Giacomo, they are not diluted with water and are characterized by great aromatic acidity.
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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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