Where there is good wine, there is good vinegar. Castello di Volpaia has been making some of the best Chianti one can find for many generations. Their aged red wine vinegar is produced using the traditional "truciolo" method - one first used during the Middle Ages. Percolated through flakes of oak and chestnut wood, this method converts the natural alcohol of the wine into the acetic acid of vinegar while not sacrificing the original quality of the wine. Great for salad dressings, marinades, meats or whenever your food needs a little something extra.

• Produced by traditional artisan methods
• Aged 10 to 12 months
• Imported from Italy