Aged Wine Vinegar with Red Radicchio

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$27.00

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The Product in Brief:

✓ Red radicchio wine vinegar

✓ Scent of the forest

✓ 100% Italian must

✓ Minimum acidity 6%

✓ Permanence in barrels of various woody essences

In the heart of the Marca Trevigiana, the Acetaia Bonfigliol represents a gastronomic art that masterfully blends the tradition of balsamic vinegar with the innovation and passion of Giuliano Barbon.
Located in Nervesa della Battaglia, this vinegar factory is a true alchemical laboratory where vinegar becomes a work of culinary art.

Giuliano Barbon, vinegar craftsman, leads this path of excellence using local varieties such as Raboso, Merlot, Cabernet, Glera and Pinot Bianco.
The grapes, carefully cultivated in the surrounding area, are the starting point for the creation of aged wine vinegars and balsamic vinegars of extraordinary personality.

In his innovative journey, Giuliano explores new woody essences, using amphorae and pumpkins as special containers to impart particular and spicy flavours to his white and red vinegars.
His dedication to the art of vinegar is evident in every drop of product, where tradition and experimentation intertwine in a harmonious union.

A unique chapter in this culinary story is this Aged Wine Vinegar with Red Radicchio.
The result of an artisanal process, this red vinegar reveals a complex aroma thanks to its long aging in barrels of various woody essences.
The presence of a light deposit is the signature of the genuineness of the product, highlighting Giuliano's commitment to respecting the natural fermentation process.

The maceration with red radicchio adds a distinctive touch, enhancing the forest aroma and creating a unique synergy of flavors.
This vinegar thus becomes not only a condiment, but a gastronomic work of art that tells the story of tradition, innovation and dedication of Giuliano Barbon.
Tasting it means immersing yourself in a sensory journey that embraces the present with the enveloping flavor of memories.

Character

Copper color with a characteristic aroma of late red radicchio and hints of forest and small blackberry fruits, currants, mushrooms, ripe soil, sustained and balanced acidity.

Minimum acidity: 6%

Nutritional information per 100g: Energy Value Kj- Kcal Fats

of which saturated fatty acids Carbohydrates of which sugars Fibers Proteins Salt

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The Acetaia Bonfigliol, guided by the curiosity and talent of Giuliano Barbon, is an extraordinary example of how the tradition of balsamic vinegar can blend with innovation and experimentation. Located in Nervesa della Battaglia, in the Treviso area, the vinegar factory is like an alchemist's laboratory, where long and complex processes result in aged wine vinegars and balsamic vinegars rich in personality. Its balsamic vinegar production method is based on a process using cooked grape must, matured through slow acetification. The freshly pressed grape must is slowly cooked over a direct, open flame for approximately 14-16 hours.

The resulting syrupy must is then placed in steel containers where alcoholic fermentation and acetification begin. In spring, it is placed in small barrels of varying capacities made of different types of wood—cherry, mulberry, juniper, plum, pear, chestnut, and acacia—where the vinegar will mature for years. Each type of wood imparts different nuances of color, flavor, and aroma to the vinegar it comes into contact with. The topping up and decanting between the series of barrels of varying capacities, operations that require attention and skill, follow the "soleras" method. Thus, starting with 120 liters of product, after five years only 20 liters remain; a detail that illustrates the value of this product.

Aged balsamic vinegar, with its unparalleled characteristics, requires 12 years of maturation in the cellars stored in the attic of the Acetaia Bonfigliol. During this process, the vinegar undergoes constant concentration, imparting a richness of aromatic nuances. The balsamic vinegar production includes: Balsamic vinegar made from Merlot and Cabernet grape must; Black cherry balsamic vinegar made from Merlot and Cabernet grape must; Rabioso balsamic vinegar made from Raboso del Piave grape must; and "Mysticis" balsamic vinegar made from cooked Merlot and Cabernet grape must and macerated with herbs, flowers, roots, and natural tree resins. It's excellent sipped with a spoon or in a glass at the end of a meal.

For the production of aged wine vinegar, obtained from the acetic fermentation of wine, Giuliano also uses premium locally grown grapes, some of which are self-produced. The vinegar is then aged for several years in barrels of various sizes and wood types. The aged white wine vinegar is made with Glera and Pinot Bianco grapes, while the aged red wine vinegar uses Merlot and Cabernet grapes. Interesting and unique are the aged wine vinegars made with maceration of oranges and orange blossoms; figs with bay leaves and pink peppercorns; Radicchio Rosso Tardivo di Treviso; and the vinegar aged with dried Raboso del Piave grapes and maceration of rose petals.

Among the various varieties offered are: red grape wine vinegar in amphora, aged for several years in amphorae covered with leaves and chestnut soil, leaving the mouth open; and white grape passito wine vinegar (Malvasia and Solaris) in amphora.
The product range is completed by the Aged Honey Vinegar, made from wildflower honey produced directly by Giuliano, respecting the natural rhythm of the bees. Given the unique nature of this ingredient, it is the only vinegar to which high-mountain mineral water with a low fixed residue is added to lower the sugar content and thus promote fermentation. In this temple of vinegar, Giuliano follows the rhythms of nature, creating unique essences from the produce of his garden.