Artisanal vinegar from Georgian Amphora - Exclusive to Acetaia San Giacomo

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White wine vinegar acetified spontaneously in barrels for at least 9 months, not pasteurized, diluted or forced thermally. It is then refined inside an original Georgian terracotta amphora for a few months. Round, mineral.
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Artisanal vinegar from Georgian Amphora - Exclusive to Acetaia San Giacomo

Artisanal vinegar from Georgian Amphora - Exclusive to Acetaia San Giacomo

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Artisanal vinegar from very slow spontaneous acetification of wine from lightly macerated white grapes, neither diluted nor pasteurized, aged in Georgian terracotta amphora.

After the very slow process of acetification in barrique, there is refinement inside an original Georgian terracotta amphora .

It has a more rounded taste, the acidity is more delicate and expresses an interesting minerality . Rich and complex.

Given the rounding of the classic woody notes, it is possible to appreciate the evolution of the wine which, left pure because without dilution, has been enriched with the acetic component which enhances its very direct aromas.

Perfect with fried foods (with its minerality it flavors a good mayonnaise to pair with fried cuttlefish or prawns), marinades for fish or tartare, pure on raw or cooked vegetables.

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.

On the trail of vinegar
(Luca Martinelli - December 2021)

Le Monde: "We have chosen to continue with our baver" as stated by Andrea Bezzecchi
(Stéphane Davet - 14 October 2021)

Andrea Bezzecchi: The Real King of Balsamic Vinegar
(Edoardo Celadon and Phoebe Hunt - March 27, 2021)

Acetaia San Giacomo Best Overall Balsamic and Best Saba
(Hannah Howard - October 19, 2021)

Best DOPs and Best Condiment
(Nikhita Venugopal - April 12, 2019)

The Balsamic Vinegar Challenge. How Modena Lost the Game
(Micaela Cappellini - 25/02/2020)

Vinegar: Why have we so underestimated this ingredient? (Luciana Squadrilli - February 2020)

On the trail of vinegar
(Luca Martinelli - December 2021)

Le Monde: "We have chosen to continue with our baver" as stated by Andrea Bezzecchi
(Stéphane Davet - 14 October 2021)

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