Aceto di Castellare

Aceto di Castellare

When wine goes bad it becomes vinegar. Aceto di Castellare is made with carefully selected wine and based on the refined “truciolo” or chips production method (the wine is percolated through wooden chips). A reverse challenge focused on defeating synthetically produced vinegars. A natural, unflavoured vinegar characterised by a colour which alone invites its use to season any dish or side dish.


Tasting notes:

Deep red colour and characterised by a persistent length and delicacy in the mouth, which renders it intense but not aggressive with respect to the paired dishes.


Production method:

“truciolo” or “chips” method

Acid content:



in 225-litre barrels made from different woods