After traditional acetification, the red wine vinegar thus obtained is left to age in 30-liter juniper barrels.
This rare wood gives spicy, resin notes and an unusual incense aroma. Ideal with game, salmon and as a finishing touch to drinks.

Wine vinegar from juniper barrels, unfiltered or pasteurized, to ensure a particular and characterful ingredient. The juniper wood used to make the barrels in which this wine vinegar is aged enhances the essence with spicy aromas and unique notes; the nose you will recognize scents of resin and memories of incense. The wine is selected and is acidified according to a spontaneous oxidation: the times are respected, without accelerating the natural processes.

THE PRODUCER: Andrea Bezzecchi of Acetaia San Giacomo is recognized as an award-winning producer of balsamic vinegar in the Reggio Emilia region of Italy. With passion and knowledge passed on from father to son, Andrea is the keeper of tradition and original techniques for the production of aged balsamic vinegar. San Giacomo represents passion, one thousand years of culture, precision, rigorous production methods and slow and meticulous maturation of the balsamico.

The balsamic begins with only one ingredient – the cooked grape must of local Lambrusco and Trebbiano grapes. The grape must is cooked over an open fire and reduced. Then the long aging process begins using traditional wooden barrels of decreasing size and of at least four different types of wood. The evolution of the balsamic, ultimately expressed through its perfumes and taste, is an incomparable and extraordinary experience.

Andrea has expanded his production to include wine vinegars produced with organically grown local grape varieties. The San Giacomo vinegars are never diluted and produced with the traditional long oxidation time at natural temperatures. These vinegars retain the desired levels of high acidity and flavor.