White Wine Vinegar Aged in Clay Amphora

This white wine vinegar is first acetified slowly in barrels for at least 9 months, then aged in a traditional Georgian terracotta amphora. The result is a delicately acidic, mineral-forward vinegar with a smooth, rounded character and a rich, evolving aromatic profile. The amphora aging softens the wood notes and reveals the natural depth of the wine itself, undiluted and unpasteurized.

Acetaia San Giacomo, based in Emilia-Romagna, combines age-old techniques with creative refinement to produce vinegars of rare complexity. Every step—from grape selection to amphora aging—is designed to express the true essence of the raw material with integrity and nuance.