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In Collio, the terrain and breezes off the Adriatic sea create a unique microclimate, perfectly suited to the cultivation of the ribolla gialla grapes used to make Sirk vinegar. The Collio region is also famous for cured meats, so spray a few drops on salumi plates or rustic soups or stews. This highly versatile vinegar adds aroma and flavor to eggs, fritters, asparagus, fatty fishes like eel or salmon, and oysters, and balances the sweetness in desserts like sorbets and berries, and caramelized sugar.
Sirk Grape Vinegar is produced by Josko Sirk at La Subida, a sustainable food haven nestled into the Collio hills just shy of the Slovenian border. La Subida is an estate with cottages, vineyards, a Michelin-starred restaurant, and most importantly, an innovative acetaia, or vinegar house. There, the Sirk vinegar production has become a symbol of Italy’s good food movement, representing a philosophy of commitment to the land’s natural productivity, and respect for the traditional, slow way of making and enjoying food.
Josko and his team have disrupted the conventional wine vinegar world by rejecting the idea that vinegar should be made from wine, or from outcast grapes deemed unworthy of wine. Their exceptional vinegar is made directly from 100% ribolla gialla grapes - the same grapes that would otherwise produce prized Collio wine. Industrial vinegar production is dictated by speed and cost reduction; wine is converted to vinegar in about two hours, resulting in a mundane product with a flatly standardized flavor. At Sirk, however, they allow their own organically-grown grapes to ferment slowly for five years in Slovenian oak barrels. The result is a truly unique vinegar that is of such high quality, it is bottled without any filtering or preservatives.
Sirk Grape Vinegar is a beautiful unique expression of the finest grapes, perfect for passionate, attentive food lovers. Take Josko’s advice: “Choose vinegar - and use it - with the same care and thoughtfulness as you would a high-quality wine.”