Aceto di Toscana rosato
u s c a n R s é W i n e V i n e g a r
Visual examination: rosé color.
Olfactory examination: pleasant aroma. With the first smell, sour cherry and violet are perceived, the typical aromas of Tuscan Sangiovese and young Chianti wine.
Taste examination: balanced, harmonious, not pungent.
Aging: in barrels and small casks using a method similar to Solera.
Recommended with: salads, panzanella, beans.
Size: 250 ml bottle
Packages: 6-12-24 bottles
This is a 100% natural product obtained exclusively from short-bunch Tuscan Sangiovese grapes.
Grapes are handpicked from the vineyards in the Chianti region at the right state of ripeness, healthy and free of defects, in order to preserve their integrity and enhance the organoleptic characteristics and peculiarities of the grape variety, its aromas, its imprint and its natural acidic component.
Our rosé wine vinegar is fermented off skin, while our red wine vinegar is fermented on skins. The vinification is carried out slowly to preserve all the aromas and flavors of the grapes. Given its delicacy, the whole process is followed with attention and special care, without the use of antiseptics, additives or preservatives of any kind.
Fermentations are constantly monitored and conducted naturally, with the aim of obtaining high-quality natural vinegars. The heart of the process is a slow acetic fermentation at a constant temperature, carried out with a static surface method that is reminiscent of the ancient Orleans method. It requires long times and continuous monitoring; in practice, it needs a real nanny.
Thus, the product does not undergo stress and specific aromas and flavors are enhanced, achieving a harmony that only the times of nature, dedication and passion can provide.
This choice leads to considerable energy savings compared to “industrial methods.”