Apple Cider Vinegar refined in Cherry Barrels
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Apple Cider Vinegar refined in Cherry Barrels
Obtained from organic Trentino apple cider, acetified through very slow (static) oxidation and at natural temperature (i.e. without thermal or mechanical forcing) inside a small cherry wood barrel .
The slow artisanal processing of 9 months versus the few days usually required to obtain a commercial vinegar guarantees the maintenance of aromas and perfumes and allows for an acidity that is never aggressive, although nice and decisive and full of character .
Decidedly "sweeter" than its wine-based cousins, the cherry-wood aging further mellows the flavor. Fragrant and delicate.
Ideal for salads, crudités, desserts and cocktails.
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.
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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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