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The base wine comes from white grape juice that has been boiled in stainless steel tubs for many hours using the heat from a wood fire. When it cools, fermentation begins spontaneously to produce 'vino cotto' - a rustic, slightly sweet, sherry-like wine.
This wine is stored in half-full old oak barrels in the warm ambience of our vineyard shed. We then introduce a 'mother' culture of acetic bacteria which grows on the surface transforming it into vinegar.
The lingering madeirized and slightly sweet flavours of this strong vinegar instantly transforms any dish in which it is used. At home we use it mainly in the classic olive oil / vinegar / salt / pepper dressing for salads.
Joe Grilli Reviews The 2015 Olive Oil Season