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Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
  • Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
  • Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
  • Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
  • Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
  • Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
  • Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
  • Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
  • Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
  • Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
  • Aceto di vino invecchiato al Radicchio Rosso - Acetaia Bonfigliol - vaigustando
Aged Wine Vinegar with Red Radicchio

Aged Wine Vinegar with Red Radicchio

Prodotto in Veneto
Prodotto Carbon Neutral
Out of stock
CHF 17.00
Taxes included. Shipping calculated at checkout.
Format

The Product in Brief:

✓ Red radicchio wine vinegar

✓ Scent of the forest

✓ 100% Italian must

✓ Minimum acidity 6%

✓ Permanence in barrels of various woody essences

In the heart of the Marca Trevigiana, the Acetaia Bonfigliol represents a gastronomic art that masterfully blends the tradition of balsamic vinegar with the innovation and passion of Giuliano Barbon.
Located in Nervesa della Battaglia, this vinegar factory is a true alchemical laboratory where vinegar becomes a work of culinary art.

Giuliano Barbon, vinegar craftsman, leads this path of excellence using local varieties such as Raboso, Merlot, Cabernet, Glera and Pinot Bianco.
The grapes, carefully cultivated in the surrounding area, are the starting point for the creation of aged wine vinegars and balsamic vinegars of extraordinary personality.

In his innovative journey, Giuliano explores new woody essences, using amphorae and pumpkins as special containers to impart particular and spicy flavours to his white and red vinegars.
His dedication to the art of vinegar is evident in every drop of product, where tradition and experimentation intertwine in a harmonious union.

A unique chapter in this culinary story is this Aged Wine Vinegar with Red Radicchio.
The result of an artisanal process, this red vinegar reveals a complex aroma thanks to its long aging in barrels of various woody essences.
The presence of a light deposit is the signature of the genuineness of the product, highlighting Giuliano's commitment to respecting the natural fermentation process.

The maceration with red radicchio adds a distinctive touch, enhancing the forest aroma and creating a unique synergy of flavors.
This vinegar thus becomes not only a condiment, but a gastronomic work of art that tells the story of tradition, innovation and dedication of Giuliano Barbon.
Tasting it means immersing yourself in a sensory journey that embraces the present with the enveloping flavor of memories.

Character

Copper color with a characteristic aroma of late red radicchio and hints of forest and small blackberry fruits, currants, mushrooms, ripe soil, sustained and balanced acidity.

Minimum acidity: 6%

Nutritional information per 100g: Energy Value Kj- Kcal Fats

of which saturated fatty acids Carbohydrates of which sugars Fibers Proteins Salt
The Territory

Pedemontana Veneta is a charming and hospitable landscape area located between the provinces of Treviso and Vicenza, in Veneto. This area combines territory, culture and development prospects in a unique context.

The Pedemontana Veneta is crossed by a new Superstrada, an important infrastructure that connects 36 municipalities between Vicenza and Treviso, improving mobility and reducing traffic in residential areas.


The territory of the Pedemontana Veneta is characterized by the presence of 97 Venetian Villas, architectural masterpieces located no more than 2 km from the Superstrada. These villas are part of the 1,769 present in the pedemontana area and of the 3,828 scattered throughout the regional territory.

The region is also famous for its food and wine richness, with 153 typical areas within a 5 km radius of the Superstrada. Among these, 9 DOP products, 5 IGP, 4 DOCG wines, 8 DOC, 4 IGT, 119 traditional agri-food products and 4 Slow Food presidia stand out.

The Pedemontana Veneta offers a wide range of high-quality wines, cheeses, vegetables, cured meats and delicacies, including, to name a few, Asiago DOP, Morlacco and Imbriago cheeses, Grappa and fruit distillates, Sopressa DOP, stone-ground flours from ancient cereals (Mulino Terrevive), Extra Virgin Olive Oil, Prosecco DOCG from Valdobbiadene and Asolo.

In addition to the aforementioned Prosecco, appreciated and exported throughout the world, in recent years, native vines that had been forgotten have been re-evaluated, among which the Recantina and the Rabbiosa dei colli Asolani (Pat del Colmel) stand out.

In short, the Pedemontana Veneta is a must-see tourist destination for lovers of culture, architecture and food and wine. Thanks to the Superstrada, visitors can easily move between the beauties of this region, discover the Venetian Villas and taste the many local delicacies.
The typical products of the Pedemontana Veneta, which includes hilly and mountainous areas, reflect the richness and identity of a vast land with ancient agricultural and pastoral traditions.

The local gastronomy offers a continuous discovery of flavours and traditions. The highly prized Grappa Black Truffle (Bruno Ceccato) in the black scorzone, uncinato and black prized varieties, in the summer and winter versions. Other legumes grown in the area include the Borlotto Nano di Levada, the Posina Bean and the Borso del Grappa Peas.

Prosecco area; Asolani and Valdobbiadene hills - Pedemontana Veneta

The Pedemontana Vicentina boasts an excellent production of fruit and vegetables, including the DOP white asparagus of Bassano del Grappa, the IGP cherry of Marostica, the Durona of Chiampo, and the Torcolato of Breganze (Firmino Miotti), one of the longest-lived Italian passito wines.

In the heart of the Dolomites, the Miele delle Dolomiti Bellunesi DOP is produced in the Province of Belluno, easily accessible from the Superstrada Pedemontana Veneta. Thanks to the richness of the woods and pastures, the honey of the Belluno area has unique characteristics deriving from the typical flora of mountain environments.

The area on the slopes of Monte Grappa obtained the DOP mark in 2001 as "Olio Veneto del Grappa". Appreciated for its sweet and delicate taste and very low percentage of acidity, its organoleptic characteristics derive above all from the composition of the land, but also from the climate, usually without fog and stagnant humidity.

The municipality of Pove boasts the denomination "Conca degli Ulivi", the Extra Virgin Olive Oil produced here (Oro de Poè) in small but very precious quantities, boasts prizes and awards in prestigious international competitions. In the Asolo hills another native species called Asolo is grown, recognized in 2017 with the sub-zone DOP Asolo Olio Extra Vergine di Oliva della Pedemontana del Grappa.
The slopes of Monte Grappa are also famous for the Marroni del Monfenera PGI.

Chestnut cultivation is recovering in the Pedemontana del Grappa and Montello thanks to numerous events, such as the Monfenera Chestnut Market Exhibition.

Finally, in the Bassano area, the Bassano White Asparagus is grown, which obtained the DOP in 2007.

It has a characteristic bittersweet taste that distinguishes it from all other species of asparagus. It is tender and not woody, with a fresh appearance and smell. Harvested every day at dawn to ensure the highest quality of the product, after harvesting the asparagus are washed, cleaned and selected strictly by hand. They are then tied with a willow sucker called “Stroppa”.

This is an unmistakable characteristic of the Bassano White Asparagus.
And these are just a few examples of the food and wine excellences of the Pedemontana Veneta.

Let yourself be won over by the quality and tradition of the artisan producers we have selected for you, producers who best express the authenticity and richness of this wonderful territory.
The Producer

Acetaia Bonfigliol, guided by the curiosity and talent of Giuliano Barbon, is an extraordinary example of how the tradition of balsamic vinegar can merge with innovation and experimentation. Located in Nervesa della Battaglia, in the Marca Trevigiana, the acetaia is comparable to an alchemist's laboratory, where long and complex procedures translate into aged wine vinegars and balsamic vinegars rich in personality.

Its method of producing balsamic vinegar is the result of a process obtained from cooked grape must, matured by slow acetification. The freshly pressed grape must is subjected to a slow cooking operation over a direct and open flame, for about 14-16 hours. The syrupy must obtained is then placed in steel containers in which the alcoholic fermentation and acetification begins. In spring it is placed in small barrels of varying capacities made of different types of wood - cherry, mulberry, juniper, plum, pear, chestnut, acacia - in which the vinegar will rest for years. Each variety of wood will be able to give the vinegar, with which it comes into contact, different shades of color, flavor and aromas. The topping up and decanting between the series of barrels of different capacities, operations that require attention and skill, follow the “soleras” method. This is how, starting from 120 liters of product, after five years only 20 liters remain; a detail that makes us understand the value of this product.

The aged balsamic vinegar, with unparalleled characteristics, requires 12 years of maturation in the battery kept in the attic of the Acetaia Bonfigliol. During this process the vinegar undergoes a constant concentration giving a richness of aromatic nuances.

The production of balsamic vinegar includes: Balsamic from Merlot and Cabernet grape must; Black cherry balsamic from Merlot and Cabernet grape must; Rabioso balsamic from Raboso del Piave grape must; “Mysticis” balsamic from cooked must from Merlot and Cabernet grapes and with maceration of herbs, flowers, roots and natural tree resins, excellent to sip with a spoon or in a small glass at the end of a meal.

Even for the production of aged wine vinegar, obtained from the acetic fermentation of wine, Giuliano uses top-quality grapes grown in the area, some of which are self-produced. The vinegar is left to mature for several years in barrels of various capacities and woody essences. The aged White Wine Vinegar is obtained with grapes from the Glera and Pinot Bianco vines, while for the Aged Red Wine Vinegar, Merlot and Cabernet grapes are used.

Interesting and particular are the characteristics of the aged wine vinegars obtained with the maceration of oranges and orange blossoms; figs with bay leaves and pink pepper; Radicchio Rosso Tardivo di Treviso and the one aged with dried Raboso del Piave grapes and maceration of rose petals.

Among the different varieties offered are: red grape wine vinegar in amphora, refined for several years in amphorae covered with leaves and chestnut soil, leaving the mouth open; white grape passito wine vinegar (Malvasia and Solaris) in amphora.

The production range is completed by the Aged Honey Vinegar obtained from multi-flower honey produced directly by Giuliano respecting the natural rhythm of the bees; given the particularity of the ingredient, it is the only vinegar in which high mountain mineral water with a low fixed residue is added in order to lower the sugar content and thus promote fermentation.

In this temple of vinegar, Giuliano follows the rhythms of nature, creating unique essences from the products of his garden. This respectful and passionate approach to vinegar production transforms each bottle into a rich and engaging sensory experience, exemplifying the creativity and innovation of contemporary Italian cuisine.
Conservation
  • Store in a cool, dry place
Return Policy

The return of products is possible up to 14 days after receiving the goods. More information on the methods on the Right of Withdrawal page
Commitment to the environment

Respect for the environment has always been a fundamental point for us at Vaigustando.

We know how important it is to protect our planet, which is why we work every day to minimize our ecological impact .

We have taken concrete measures to limit waste at every stage of our process:

- Our packaging is eco-friendly and made from recycled and recyclable materials, thus reducing the use of plastic and other non-biodegradable materials.

- Each package is designed to be as efficient as possible, while ensuring maximum protection of the products during transport.

We are aware that transport can be a major source of polluting emissions.

For this reason, since the first delivery we have decided to neutralize all emissions deriving from the transport of our goods.

We work with reforestation projects and other carbon offsetting initiatives to ensure that every shipment is carbon neutral.

Our mission is to offer you quality products without compromising the future of our planet. Every purchase you make on our site is a step towards a more sustainable world.

Thank you for supporting our commitment to a cleaner environment and a greener future.

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