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Produced in the cellars of a medieval village in the Chianti hills of Tuscany, Castello di Volpaia's aged white 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. The result is an intense, bright vinegar with a rich flavor that enhances everything from salads to meats to fresh greens. Made with Trebbiano and Malvasia wine.