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We especially love this aceto di vino rosso drizzled on red meat and in homemade salad dressings. Try mixing it with our Balsamic Saba for an extra-special vinaigrette or marinade for meat.
Chef Giuliano Hazan, son of legendary Italian cookbook author Marcella Hazan has teamed up with Marilisa Allegrini of Allegrini Estates, a world renowned winemaking family in Valpolicella to produce this remarkable red wine vinegar. Valpolicella, a hilly cluster of vineyards in the province of Verona, east of Lake Garda, is one of Italy’s top wine-making areas. Like the region’s famous wine, the vinegar is made from mainly Corvina Veronese, Rondinella, and Molinara grape varietals. The vinegar is then aged in brandy oak barrels for three years before being bottled and making its way from Valpolicella’s rolling green hills to your dinner table.