Barolo Red Wine Vinegar
Chef, artist and vinegar maker Cesare Giaccone began producing vinegar for his restaurant in the mid-seventies. His son, Oscar, has followed in his footsteps and it is he who now turns the best wines from local producers into these wonderful vinegars, by decanting them into barrels of mulberry, oak and cherry tree.
It might be considered by some to be verging on eccentric to make the best Piedmontese wine into vinegar, but when you have tasted his Barolo vinegar in which you have marinated some strawberries, you will understand why he does it.
Red garnet in colour with a light ruby glare, it has a persistent and intense perfume which reminds us of withered rose flowers, wildflower hay and drying wood. Sour yet delicate.
The vinegars are completely natural products with no additives. Sediment may occur and occasionally a mother will form.