Wine Vinegar Reserve 6 years - Exclusive to Acetaia San Giacomo
Consegna stimata:Mar 10 - Mar 14
Spedizione e resi gratuiti: su tutti gli ordini superiori a 80 €
Artisanal vinegar from very slow spontaneous acetification of high quality red wine, neither diluted nor pasteurized, subsequently aged for at least 6 years in oak tonneaux.
The great aromatic complexity makes it a world-class vinegar, with aromas that recall wood and brandy; the intense notes of oxidation, almost earthy, are strongly reminiscent of oxidized wines such as Marsala and Madeira.
Excellent with mushrooms or to dilute pasta 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 doesn't mean it has a "sweet" part, far from it; like all raw vinegars from Acetaia San Giacomo, they are not diluted with water and characterized by great aromatic acidity.