Extraordinarily rich and complex
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Acetaia San Giacomo takes a superb red wine made of a blend of Croatina and Barbera grapes, two traditional Italian wine varietals from Northern Italy. Vinegar artiste Andre Bezzecchi transforms the wine through slow, natural acidification in oak barrels into premium vinegar. It’s aged for 6 years, never diluted, resulting in an extraordinarily rich and complex vinegar, with well-balanced acidity, intense aromas and notes of fine brandy.