OILS VINEGARS OLIVES SPECIALTY
A complex and rich balance of sweet and sour flavors . Produced in Modena, Northern Italy, it is crafted in the “tradizionale” method from the juice of Trebbiano grapes that is slowly simmered in copper pots until it is reduced to 40%. The resulting “must” is then aged for 15 years in a succession of small oak, cherry, mulberry, chestnut and juniper wood barrels.
Chardonnay wine vinegar, aged using the 500-year old traditional Orleans method, is combined with natural pear juice to create a sweet-tart culinary treat. Acidity: 6.5% (65 grain)
Our Vinegar is crafted from high-quality California sparkling wine disgorged from the bottle. Slowly oak barrel aged 18 to 22 months according to the 500-year-old Orleans method, then bottled to retain the delicate crispness and rosy color of champagne made from Pinot Noir grapes. Inviting bouquet and the crisp flavor of champagne with floral qualities, balanced tartness, and restrained wine character. Acidity: 6.5% (65 grain)
Wonderful balance of fresh berries and the crisp, clean flavor of champagne. To make this best-selling vinegar, we start with high-quality sparkling wine. We age it in oak barrels using the 500-year old traditional Orleans method, and then blend it with 100% natural raspberry juice selected for its sweetness. Acidity: 6.5% (65 grain)
A complex and rich balance of sweet and sour flavors with hints of fresh fig, our Balsamic Vinegar meets the criteria for a “true” balsamic. Produced in Modena, Northern Italy, it is crafted in the “tradizionale” method from the juice of Trebbiano grapes that is slowly simmered in copper pots until it is reduced to 40%. The resulting “must” is then aged for 15 years in a succession of small oak, cherry, mulberry, chestnut and juniper wood barrels.
Rich and complex with pleasing wine flavors and a subtle hint of sweetness, this vinegar has been crafted in the same way as many of the world's great wines. We blend individual Cabernet Sauvignon vinegars, each selected for its unique characteristics, with a touch of balsamic vinegar for added depth. Aged naturally for 18 to 22 months according to the 500-year-old Orleans method. Acidity: 6.5% (65 grain)