Red Wine Vinegar Aged in Juniper Barrels

This distinctive red wine vinegar is made from organically grown Emilian Lambruscos and aged in small juniper barrels, where it gains a deep, spicy complexity. After 6–9 months of slow, natural acetification, the vinegar is further refined in juniper wood, infusing it with bold notes of tamarind, incense, and undergrowth. Its vivid character makes it a perfect pairing for wild game, pork ribs, sausages, or as a sharp and aromatic accent in marinades, sauces, and hearty salads.

Acetaia San Giacomo, located near the city of Parma in Italy’s Emilia-Romagna region, has spent more than 30 years refining traditional vinegar-making methods. Whether experimenting with bold barrel-aging or maintaining classic techniques, San Giacomo produces artisanal vinegars with unmatched depth and integrity.