Crafted from a blend of organically grown white grapes including Albana, Trebbiano, Grechetto, Malvasia, and Pignoletto, this exceptional white wine vinegar is naturally fermented in barrels for 6 to 9 months. The slow, unforced oxidation process preserves the wine’s floral, aromatic complexity, resulting in a raw, unpasteurized vinegar that’s vibrant, structured, and full of character. Its well-rounded acidity and delicate fragrance make it ideal for vinaigrettes, fish marinades, and rich, savory dishes.
Acetaia San Giacomo, based in the heart of Emilia-Romagna, near Parma, is celebrated for producing vinegar the traditional way—with patience, precision, and deep respect for ingredients. Their small-batch, unhurried techniques bring out the full flavor potential of every vinegar they create.
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon