250 ML Bottle - Italy
Acetoria Fig vinegar is made with the utmost attention to detail - from the sugar and acid levels of fruit that are pressed, fermented and then acidified, to the quality of the wine used to make their wine vinegars.
Vinegar "mothers" are carefully chosen, the temperature and humidity of the process are carefully controlled and just the right type of wood is used for the appropriate aging period.
The result is vinegar with rich, deep and complex flavors, to be savored in their own right. More than just acids for your favorite salads, they are liquids that whole meals can be built around.
Along with numerous delicious wine vinegars made from high-quality DOC wines, many fruit vinegars are produced in various styles. However, in each case it's not merely a wine vinegar infused with fruit flavor, but the fruit is actually pressed and fermented into wine, and then put through an acidic fermentation. The result is a deeper fruit flavor from start to finish, and a softer acidity. This Fig Vinegar, which is made from fresh figs grown in Italy. It is the essence of fig with a fully rounded, light finishing flavor.
About the Producer:
Joseph Reiterer and his colleague Robert Bauer have a small "fattoria" on Joseph's farm near the town of Meltina in the province of Bolzano. This mountainous area of Italy's Alto Adige was a province of the Austro-Hungarian Empire and German sounding names are quite common throughout the region.
Joseph is an acclaimed sparkling wine maker in the Alto Adige while Robert is considered the most skilled Master vinegar maker in all of Germany. Joseph is well known for his craftsmanship and his respect for agricultural output of a given "territory."
It is perfect for vinaigrettes, especially when used to dress green salads. But, the uses don't stop there, try using it to build a jus for pork or poultry dishes - deglaze the pan after sautéing your meat, and then add some chicken stock and reduce.