Produced in the cellars of a medieval fortified village in the Chianti hills of Tuscany. Castello di Volpaia Aged Red Wine Vinegar is extracted from carefully selected wines of the region by the traditional "truciolo" method. The wines are percolated through chips (trucioli) of oak and chestnut, transforming the natural alchol of the wine into the acetic acid of vinegar while enchancing the wine's complex bouqet.