Tel. +39.0742.391631|info@olioflaminio.it

TREVI OLIVE OIL AND DELICACIES • UMBRIA

Aceto di vino Rosso Umbria IGT (red wine vinegar)

///Aceto di vino Rosso Umbria IGT (red wine vinegar)
Aceto di vino Rosso Umbria IGT (red wine vinegar)2017-09-13T18:00:42+00:00

Aceto di vino Rosso Umbria IGT (red wine vinegar)

The first artisanal vinegar from Umbrian wine!

As a quality vinegar, Vino Rosso Umbria I.G.T. (Umbria red wine IGT ) must begin with a fine wine, not from the wine left over from other products, and it must not be diluted.

Artisanal quality and aged for an extended period: without mechanical forcing, which would alter the organoleptic quality of the raw material and without forcing the temperature, to fully respect the original fragrances and aromas that evolve and develop through oxidation.

Neither pasteurised, nor micro-filtered, it is simply presented as we receive it, it is the result of the oxidation of good raw material.

Acetification is technically defined “static surface” oxidation since the surface of the vinegar is in contact with the air (inside oak barrels that are not filled completely) and because the “layer” of acetobacterium on the surface is controlled. The acetobacterium work in just a small part of the product (the part in contact with the air), considering its total volume, so the process of acetification of the entire volume is very slow (at least 9 months – 1 year), which it is where the “extended ageing period” descriptor comes from.

The acetobacterium are those naturally present in the environment, every lot of vinegar therefore has its own very precise characteristic. This is why Flaminio vinegar is in numbered bottles, with the year of production and acetification marked on the label.

All the alcoholic content of wine is transformed into acetic acid. Flaminio vinegar, is therefore strong and bold, has a significant level of acidity, greater than 7.75%, and the yield for people using it is excellent: not much is needed!

TECHNICAL INFORMATION SHEET

RAW MATERIAL
Rosso Umbria I.G.T. (vine variety: Merlot and Sagrantino) undiluted

ACETIFICATION
Static surface, extended ageing (minimum 9 months – 1 year), artisanal without being forced mechanically or with temperature (max 21-24°C)

BARRELS
Oak

APPEARANCE
Not pasteurised or micro-filtered

ACIDITY
> 7.75%

FLAVOUR
Strong, bold, very fragrant

PAIRINGS
Unheated on raw and cooked vegetables; in a vinaigrette for fish; sweetened with honey and/or citrus for oysters; to marinate vegetables, meat and even fruit; sprinkled on fatty meat (especially pork) and for egg-based dishes

PACKAGING
250 ml numbered bottles – 6 bottles per carton