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Imported Italian Wine Vinegar | Aceto di Vino Rosso

Producing vinegars since 1825, the Calogiuri family follows and respects the Lizzanello tradition of producing completely natural vinegar with the use oak barrels. After making wine from Negroamaro and Malvasia grapes, Gianna Calogiuri leaves the wine in small oak barrels used for keeping vinegar. Here it comes into contact with acetifying bacteria call “madre” (mother) and is transformed over a period of about four months into vinegar. Afterwards it is left to settle in much larger oak barrels, where it acquires such a delicate aroma and full, natural taste that it is good enough to drink alone (as it is in Northern Europe). Rich red wine vinegar that is great on salads, meats, and vegetables, and makes an exceptional marinate for meats and fish.