Lot of six 500-ml bottles ACETO DI VINO DA UVA INTERA produced by ACETAIA SIRK DELLA SUBIDA, in FRIULI VENEZIA GIULIA - ITALY.
- Production -
The white grape, from native vines, is produced with care in the vineyard adjacent to the acetaia, on a graded side of the hill overlooking the Subida, in Cormòns, in the heart of Collio.
The vinegar is produced with the best grapes of the Collio, the same which the exceptional wines of the territory come from.
Once well ripe, the grapes are brought into the acetaia, they are destemmed and put in small vats where the alcohol fermentation takes place. After eight to ten days, the sugars turned into alcohol. At this time the acetic fermentation is triggered with mother vinegar. This happens absolutely spontaneously and lasts almost a year, until the following autumn, when all the alcohol will have turned into acetic acid.
- In the kitchen -
Not only as a dressing or seasoning in sauces, its aroma and complexity suggest a much more varied use.
Here some examples:
- on eggs;
- on omelettes, especially with herbs;
- dishes with asparagus or shoots;
- on hearty soups, on barley and beans, on gulassuppe, on tripe;
- on fatty fish, on eel, brill, tench, in fish broth;
- one drop! On oysters;
- in sorbets or fruit salads;
- on raspberries, blueberries and strawberries;
- on sugar when caramelises and tends to be cloying
“If it is true, as it is true, that a great wine is made from a great grape, from this great grape I make my great vinegar. It takes a few years, and in this time I have to look after it and cuddle it like a baby child”.
- Aantal flessen
- Soort olie/azijn
- Naam van de producent
- Josko Sirk
- Friuli Venezia Giulia
- Toestand van de fles
- Originele verpakking