Produced in the cellars of Castello di Volpaia, nestled in the hills of medieval town of Chianti in Tuscany, Italy, this aged red wine vinegar is made from carefully selected wines of the region, a blend of Sangiovese and Cannaiola grapes.

Slowly aged in oak and chestnut barrels after production by the “tucciolo” method that percolates the wine through aged wood chips that transforms the natural alcohol of the wine into vinegar. The result is a an intensely aromatic vinegar, rich in flavor that enhances salads and beyond.

A small amount of sediment that may be present in the bottom of the bottle is a natural byproduct of the process and will not detract from the flavor qualities of the vinegar.

This is our go-to vinegar for mixed green salads that accompany our Sunday Sauce dinners. Our favorite summer-savory gazpacho gets an acidic hit using this assertive wine vinegar, and thick-cut lamb chops are pan-broiled and served with a pan sauce that starts with deglazing the pan with this flavorful red wine vinegar, then adding shallots, rosemary and broth.