Do you know the real wine vinegar?
True wine vinegar has been produced for centuries and we produce it using the primitive method, that is, very slow static surface acetification, with the best organic and biodynamic wine with no added sulfites from the Euganean Hills. The wine to be acetified is selected on the basis of its aromaticity.
Use: a good vinegar not only on salads, but also on boiled mixed meats, pasta and beans, fish, caramelized figs, omelettes, especially if made with herbs, eggs, Montasio cheese frico, cream of boiled eggs, capers and mayonnaise to be combined with asparagus, raw fish, grilled scallops. It can also be used to preserve vegetables, in risotto mantecato, in tuna sauce, on steamed king prawns, on octopus, on carpaccio or fried eel, on grilled tuna, on Tropea onion omelette…
As Pahontu Vinegar is also a “vinegar to drink”, in the morning in a glass of water: a tablespoon of vinegar, a teaspoon of honey and a pinch of salt is a source of mineral salts and wellness for the body.
We use the superficial static acetification method
Of the three existing methods to make vinegar, the one we are interested in and use is only the one we call primitive method, that is the very slow static superficial acetification. In the other two methods, which aim to drastically shorten production times, heat causes the loss of volatile components (therefore of aromas, scents) of wine – the most frequently used raw material in Italy – which can be eventually recovered and added again; whereas too fast processing and the use of low quality raw materials make acetobacteria to be somehow “doped” by adding nutrients (glucose, yeast, vitamins, minerals) in order to maintain their “performance”.
Moreover, the product is usually diluted with water both at the beginning of the process (in order to lower the alcoholic content of the wine while favoring the work of bacteria) and at the end, in order to avoid having a too acid product. The final content of a bottle is usually between 20% and 40% of water which is not mandatory to be indicated in the label; there can also be a residual alcohol content of 1.5%vol. for commercial vinegars and up to 4%vol. for the ones acetified with a superficial static method.
Muscat wine vinegar remains in barrique for at least one year and is not diluted with water. The final product is a vinegar with a complex scent of elderberry, penetrating, pleasant and sapid, thanks to the typical minerality of the Euganean Hills soil, together with a well-balanced sour taste with velvety and fruity nuances typical of Muscat. This allows us to have in the dish an original ingredient to personalize in a unique way every recipe. Acidity 10 vol.
Prosecco Wine Vinegar
It shows a luminous greenish yellow color. The fragrant and subtle olfactory profile is synthesized by vegetal, citrus and floral sensations, with mineral and herbaceous accents. The invigorating freshness makes it vibrant for any preparation. This vinegar is distinguished by its persuasive texture: it is rich in vegetable, fruity and floral notes that recall the sharpness of grass, the freshness and fragrance of wild flowers and recognizable hints of unripe citrus as well as green apple and pear. In the kitchen it pops for finesse and tension, further enlivened by savoriness and mineral freshness. Cheerful, graceful and tender it touches the dishes in an elegant way, bringing out a very pleasant and soft texture. Balanced and delicate bouquet, ample and fruity. Great harmony and elegance. Obtained from the slow acetification of wine from high quality Glera grapes, it ferments in glass using the static surface method for at least 6 months. Prosecco vinegar is particularly indicated on boiled or steamed fish, on octopus, on roast beef, or in cooking to create original sauces. Acidity 9 vol.
Pinot Noir Wine Vinegar
It shows a pretty intense pink color. The bouquet is rich and ripe, there is a whirlwind of fresh sensations, from which emerge hints of wild strawberries, raspberry currants, red berries and touches of aromatic herbs. The taste is full bodied, fresh and of good persistence. Very pleasing to the palate, where it is perceived light but satisfying. It moves on a flavor marked by a fresh and savory texture. It closes with a finish which has a fruity aftertaste. Obtained from the slow acetification of high quality Pinot Noir wine, it is fermented in glass with static surface method for at least 6 months.
Pinot Noir vinegar, in cooking is very good on oysters and mussels; it is also good on risotto or in cooking for the preparation of delicate sauces for fish, delicate fish, salmon, shellfishes and also on gazpacho, pasta and beans… Acidity 8.8 vol.
Using vinegar means eating fresh, not acid
Nowadays it is not at all easy to find a real vinegar, properly made from quality raw materials. Yet we are talking about an indispensable ingredient. Using vinegar does not mean eating acid, it means eating fresh because vinegar gives freshness, removes cloyingness, gives digestibility to dishes and is an ally of the cook. This is why it is an indispensable ingredient and, therefore, we believe vinegar can and should become an ingredient of every dish, be recognizable and become a protagonist.