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Produced in the cellars of a medieval village in the Chianti hills of Tuscany, Castello di Volpaia's aged red wine vinegar is produced from carefully selected wines of the region. These unique vinegars are produced using the "truciolo" method: the wine is percolated through "trucioli" (natural wood chips), transforming the natural alcohol of the wine into the acetic acid of vinegar while enhancing the wine's complex bouquet. After this, the vinegar is allowed to age in oak and chestnut barrels for another 10 to 12 months. The result is an intense, aromatic vinegar of exceptional roundness, with a rich flavor that enhances foods from salads to meats berries. A little sediment in the bottom of the bottle is a natural byproduct of the process and will not detract from the qualities of the vinegar.