The Six-Year Reserve Red Wine Vinegar from Acetaia San Giacomo is one of our favorites for pure, undiluted flavor and rich aroma.
Former lawyer Andrea Bezzecchi runs his family's company in the Emilia-Romagna region, famed for its traditional vinegar production.This red wine vinegar is made via surface static fermentation, the world's oldest technique for vinegar production which only a handful of producers still use. Red wine is left in open oak barrels for nine months to a year; in that time, natural bacteria in the air come in contact with the wine's surface and turn the alcohol into acetic acid. That's it. And unlike with most vinegars, this Six-Year Reserve Vinegar is never mixed with other vinegars or diluted in any way.