This vinegar is acetified slowly and naturally, never using heat, the flavors and aromas coaxed out artfully and patiently. After the vinegar is obtained, it is transferred to large Juniper barrels (as opposed to the traditional oak used by San Giacomo). This intense wood adds a new layer of flavor and aroma to the vinegar, certain spiciness and deep notes of incense. It’s never diluted with water – just pure, delicious fine vinegar. This particular vinegar is fantastic when paired with venison and other game meats, salmon dishes or even to drizzle as a surprising finishing touch to a drink. Acidity 7.80%.
red wine vinegar.