Infused Wine Vinegar by Castello di Volpaia
Deeper down at the bottom of the valley, Giovanella decided to turn an old farm building into the areaÍs one and only artisan vinegar producing facility. Because vinegar-making can be quite damaging to any wine cellar, the farmhouse is completely isolated and no other license has been issued ever since, making VolpaiaÍs vinegar a very unique product.
Giovanella has a wonderful garden all around the estate where she grows many types of flowers and vegetables to use in her kitchen since she is constantly entertaining guests from all over the world. In one of her farm-buildings she has built a large demonstration kitchen where she leads cooking classes to showcase her wines, extra virgin olive oil and vinegars. GiovanellaÍs creativity in the kitchen is best expressed with her infused vinegars, which she has developed for her pantry. Available in three varietals:
- Erbe Dried Herbs: Obtained by macerating a blend of fennel, juniper, rosemary, thyme, lemon balm, bay leaf, fenugreek, garlic and chile pepper in Volpaia red wine vinegar. Brighten the flavors of any ceviche or carpaccio with a sprinkle of this spicy vinegar. Add that extra zing to any sauce for grilled meats and fish, particularly fish stews. Use over sliced beef or crudo dishes in the style of Puglia.
- Fiori Blossoms: Obtained by macerating a blend of musk rose, calendula, elder flower, comfrey, sage, garden sage, lavender and bitter orange blossoms in Volpaia white wine vinegar. Ideal for any type of leafy green salad or sliced raw vegetables. Sprinkle on top of oysters or raw shrimp as well as steamed fish.
- Fresco Fresh Herbs: Obtained by macerating a blend of peppermint, green anise, elder flower, carrot and lemon balm with Volpaia white wine vinegar produced in the farm on the Chianti hills in Tuscany. The perfect condiment for fresh raw anchovies, octopus and shrimp. Wonderful to sprinkle over sliced beef such as carpaccio or vitel thone', tartare, as well as adding a fresh note to a roast chicken