This vinegar is made from red wine produced naturally from local grape varieties from the Collio area. It is placed in wooden barrels, then inoculated with the "mother" yeast, to go through the acetic fermentation. This is a very traditional old way of making vinegar. No ingredients are added, the product is not diluted. Pairing: It is an everyday vinegar to keep in the pantry. Great for degreasing a steak or fatty soup, can also be perfect to give strength to a salad. Taste Profile: Strong acidity balanced by its freshness and salinity. The Sirk family work very closely with the culture and territory they operate in. The vinegar production is only one of many amazing projects - there is a traditional trattoria, an amazing Michelin starred fine dining restaurant, guest homes immersed in the nature and much more.
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