This wine vinegar is made using Orleans method, developed in the 14th century. To start fermentation, oak barrels of wine are inoculated with a “mother of vinegar” – a cellulose glob loaded with acetic acid bacteria from an established vinegar. Periodically, vinegar is drawn off and fresh, high quality Sangiovese red wine is then added; the process continues until all the alcohol is converted into acetic acid. Made exclusively by Aceto Varvello in Northern Italy.
CONTAINS NO ALCOHOL
Vinaigrette, Yomato/Onion-Based Sauces, Legumes (especially chickpeas), Marinades for Beef, Pork & Poultry, Winter Greens (especially Kale, Swiss, Chard & Collard Greens), Reductions, Poaching, BBQ Sauces
Aged Wine Vinegar, Sangiovese Red Wine, Naturally Occurring Sulfites
Serving Size 15ml (1 Tbsp)
Calories 2, Total Fat 0g, Sodium 1mg, Sugars 0g