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When we made the decision to restore vinegar making at Volpaia we come up with a unique idea. Besides the classic red and white wine vinegars, we would not produce the usual aromatized varieties using a single herb like tarragon or basil, but ones flavoured with bouquets of different aromas. We began with a selection of some seventy different aromas culled from the garden greens, herbs and flowers on the estate, as well as more exotic spices, macerating each single aroma in both white and red vinegar. We began a two-year period of painstaking experimentation during which we tested various blends. It was a process of trial and error, discovering compatible tastes, balancing flavours, eliminating aromas that overwhelmed others. Finally, we concocted five different recipes. We have tried them with success on everything from salads and fish to fruit and ice cream.

Erbe, Herbs:


is blend of fennel, juniper, rosemary, thyme, balm, bay, garlic and chilli pepper. These mixed aromas are put into large linen sacks and then left to macerate in their base vinegar for about two months. The maceration of the aromas confers a complexity to these condiments that give them an almost alchemist effect and unlimited possibilitiesin the kitchen.

Spezie, Spices:


combines cloves, nutmeg and black pepper with several herbs to temper the taste. These mixed aromas are put into large linen sacks and then left to macerate in their base vinegar for about two months. The maceration of the aromas confers a complexity to these condiments that give them an almost alchemist effect and unlimited possibilitiesin the kitchen.

Orto, vegetable garden:


basic flavours to many Italian dishes. These mixed aromas are put into large linen sacks and then left to macerate in their base vinegar for about two months. The maceration of the aromas confers a complexity to these condiments that give them an almost alchemist effect and unlimited possibilitiesin the kitchen.

Fresco, fresh:


also has a white wine vinegar base and tastes of cool peppermint and green anise. These mixed aromas are put into large linen sacks and then left to macerate in their base vinegar for about two months. The maceration of the aromas confers a complexity to these condiments that give them an almost alchemist effect and unlimited possibilitiesin the kitchen.

Fiori, flowers:


is a white wine vinegar aromatized with a pot pourri of antique rose, marigold, borage, lavander, elder, bitter orange, clary and sage. These mixed aromas are put into large linen sacks and then left to macerate in their base vinegar for about two months. The maceration of the aromas confers a complexity to these condiments that give them an almost alchemist effect and unlimited possibilitiesin the kitchen.

Compagnia di Volpaia srl Loc. Volpaia-Coltassala 53017 Radda in Chianti (SI) P.IVA e Cod. Fisc. 00364860528		Fattoria Castello di Volpaia di Giovanna Stianti - Loc. Volpaia 53017 Radda in Chianti (SI) P.IVA 00551100522 Cod. Fisc. STN GNN 47P57 D612 Z
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