Delicacies

L’idea di creare un acetificio al Castello di Volpaia è nata nel 1984 dal desiderio di riconsegnare il giusto onore ad un prodotto tipico delle zone vitivinicole. Dopo una grande quantità di ricerche è stato adottato il metodo tradizionale di acetificazione lento a truciolo l’unico in grado di mantenere le qualità organolettiche del vino base. Nel tino dove avviene la trasformazione il vino percola più volte su tre cestelli contenenti trucioli di quercia e tralci di vite che servono da sostegno alla famiglia di batteri. Nel lento passaggio il vino si prende l’ossigeno necessario a trasformarsi in aceto. Il processo termina con l’invecchiamento di circa un anno in botti di legno che aggiunge complessità agli aromi ed al sapore. Una parte di alcool viene volutamente mantenuta per esaltare le qualità organolettica. La chiarifica e la filtrazione è molto leggera in modo da mantenere le caratteristiche tipiche dell’aceto. L’eventuale deposito è frutto di processi naturali.

Undoubtedly the specialty of our company since its origins. The "Pera d' Abruzzo" tomato is a variety certified with the SAAB-CRA label, i.e. Sapore Antico Abruzzo. This type of tomato is known for its sweet and velvety taste. Furthermore, it consists of much more pulp than seeds compared to other varieties. What distinguishes the Pera d'Abruzzo La Giara tomato puree is the fact that the raw material is treated from the seed to the final transformation, just like the other products of the same company. The supply chain is rigorously closed and controlled, to ensure the highest quality and above all the freshness of the product.

It is a pleasant dressing for salads and an interesting supplement, naturally in moderate doses. In fact, it contains polyphenols, substances with antioxidant and anticancer properties. Thanks to its antiseptic properties, wine vinegar is then useful as a preservative. The addition of herbs makes it a condiment with a different flavor or a medicinal preparation to be used for therapeutic purposes (then it takes the name of medicated vinegar).

Always present on Italian tables, hot pepper, dipped in extra virgin olive oil, is put on pasta or, for the more passionate, also on other dishes. The extra virgin olive oil absorbs all the spiciness and becomes one with this much loved product. All hand cut.

Wine vinegar is one of the most used condiments in Italian cuisine. Rich in mineral salts and antioxidants, it is ideal with salads, raw and cooked vegetables, cheeses, fresh fruit and boiled meats.

Balsamic vinegar of Modena PGI represents one of the recognized Italian food and wine excellences. Its delicate aroma and balanced acidity make it a perfect condiment for salads, raw and cooked vegetables, cheeses, fresh fruit and boiled meats.

Mountain apples (Molise). Pressed together with lemons, pressed slowly. Ferment. Decant. Bottled with residual sugar to start the second fermentation. Disgorged and filled with the same juice.

Apples from the Abruzzo hills. Press and press slowly. Fermented with wild cherries (Keep in the fridge). Decant. Addition of fresh apple juice during bottling to start the second fermentation.

Vinegar has very ancient origins and it seems to have been produced for about 2500 years. Being a natural and economic product, white vinegar, which among other things does not color, as well as being suitable for the most varied uses in the kitchen and is an excellent dressing for vegetables and low-calorie salads.

Wine vinegar is usually made by combining different grapes. We have chosen to use a single vine typical of Abruzzo to obtain a more intense aroma. The "Pecorino" White Wine Vinegar has a fresh scent and a full-bodied appearance. The persistent taste makes it excellent for many dishes based on fish and vegetables.

The color varies from almost colorless to straw yellow in the liquid state; white to light beige when crystallized. The smell has the characteristic floral scent reminiscent of the flowers from which it is produced, but which fades over time, turning towards more fruity notes. The bitterness is very sweet, with a pleasant sour note, retracing the characteristics of its typical perfume.

Intense golden yellow colour, reminiscent of the flower it comes from (Helianthus annuus, plant of the Composite family). The smell is delicate. There are notes of straw, freshly cut hay, tomato leaf, tomato paste, and pineapple. The taste is similar to the smell, slightly herbaceous, with a "refreshing" sensation similar to dark sugar, with an aftertaste of star anise.

Color that varies from almost colorless to straw yellow in the liquid state; white to light beige when crystallized. The smell can refer to pungent notes of propolis, vegetables, watermelon and musk. The aroma refers to the smell of sugar syrup and wild berry jam.

The color varies from transparent to straw yellow in the liquid state; white to light beige when crystallized. The delicate smell has notes of straw and vegetables. The aroma is very delicate, and the reference is to fruity and vegetable components.

The color ranges from almost colorless to light straw yellow. Smell slightly floral notes, may recall the scent of black locust flowers, with hints of new wax. The very delicate flavor, typically vanilla, candy, sugary syrup.

Absolutely one of the most characteristic products of Abruzzo. Made with the typical grape of Montepulciano d'Abruzzo, it owes its ancient name, onomatopoeic, to the method of preparation: after hours and hours of boiling the grapes, the skins begin to crackle with each other, "crunching", in fact. Hence the very particular name of "Scrucchjiata". Strictly sugar-free, it contains 100% grapes without the addition of anything else.

Crunchy peaches, cut into large pieces, in syrup. They are the favorite snack of adults and children. Also excellent as a dessert, to enjoy fishing in all seasons of the year.

It is one of the traditional Italian agri-food products recognized on the proposal of the Abruzzo region. Rooted in our traditions for centuries, it is mainly used to make sweets typical of our region.

Fragrant and fresh oranges, in a grainy fresh and light marmalade. Ideal for pies and cakes, or simply on a rusk in the morning.

Processed ripe peaches freshly picked in our fields. With a sweet and delicate flavor and a velvety texture. They are ideal for giving freshness to desserts, or for creative breakfasts.

The quince, a very ancient fruit, was already used by the most ancient populations for jams. It has a delicate flavor and not too sweet, as is typical of apples.

Figs directly from our trees. As soon as they are ripe, they are harvested and transformed into this very sweet and natural marmalade. They are perfect for cheeses, appetizers, but above all for more particular desserts.

Very sweet and very juicy jam, made with the cherries of our centuries-old trees. They are a unique and natural product, perfect for any type of dessert or even simply for breakfast on a biscuit.

Natural in all respects. Like all our products, it is without preservatives or colourants, and therefore preserves the natural color of the ripe fruit. Ideal for healthy breakfasts, tarts, desserts. A product that is not only good but also very healthy.

The right compromise for those who don't have much time to cook, but don't want to give up a quality sauce. The ready-to-eat sauce with vegetables is ready to be heated for a few minutes, with all the flavors of the garden. The format is that of the jar, more practical and smaller, to avoid leftovers, and therefore excellent for those who cook for a few people.

Tender light-skinned courgettes cut into julienne strips, crunchy and tasty. Ideal for light appetizers.

The taste of summer in a jar: the seasoned courgettes are cut into large enough pieces to ensure and preserve the crunchiness and full, decisive flavor of this vegetable loved by all. Perfect and versatile, it is perfect for any dish, from appetizers, to salads, to side dishes.

The sweetness of the pumpkin, the freshness of the ginger: the winning combination for refined and delicate palates. The squash is cut into large slices, for maximum flavor and to test the tender texture of the squash.